So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same

Welcome to the land of Meatball Soup, where your culinary dreams are one pot away. Forget the fancy restaurants and complicated recipes that make you feel like you need a culinary degree. We’re here for the simple pleasures in life, like a cozy bowl of soup that warms your soul without making your brain ache. Seriously, if you can mix a few ingredients and boil water, you can ace this recipe. Let’s dive in.

Why This Recipe is Awesome

Okay, let’s talk about why this Meatball Soup deserves a spot in your kitchen rotation. First off, it is idiot-proof. If I can do this without burning my eyebrows off, you can too. It combines the heartiness of meatballs with the cozy comfort of soup. Plus, it’s versatile, so you can throw in whatever veggies you have lurking in your fridge—because let’s be honest, that celery could use a new purpose. And did I mention it’s a one-pot wonder? Less mess means more time for Netflix marathons or whatever shenanigans you get up to.

Ingredients You’ll Need

Gather around, my kitchen warrior. Here’s what you need for this Meatball Soup adventure:

• 1 pound ground beef (or ground turkey if you’re feeling fancy)
• 1/2 cup cooked rice (or the leftover rice from last week that you forgot about)
• 1/4 cup chopped onion (crying optional)
• 1 egg (because eggs make everything better, right?)
• 1 teaspoon garlic powder (who doesn’t want to smell like garlic?)
• Salt and pepper to taste (spices are your friends)
• 4 cups beef broth (the heart of this recipe)
• 1 can (14 oz) diced tomatoes (because fresh tomatoes are for overachievers)
• 2 potatoes, diced (you can even keep the skin on if you’re feeling rebellious)
• 2 carrots, sliced (bonus points if you can slice them evenly)
• 1 zucchini, diced (zucchini is like the cool kid of the veggie world)
• 1 teaspoon cumin (adds that smoky magic)
• 1 teaspoon oregano (because we’re fancy like that)
• Fresh cilantro for garnish (because hello, presentation matters)

Step-by-Step Instructions

Now let’s get down to business and whip this soup up. Ready? Let’s go!

1. In a large bowl, combine the ground beef, cooked rice, chopped onion, egg, garlic powder, salt, and pepper. Mix well and form into meatballs. Make them any size you want, but remember, bigger equals longer cooking time.

2. In a large pot, heat the beef broth over medium heat. Then, add those delectable diced tomatoes, diced potatoes, sliced carrots, diced zucchini, cumin, and oregano. Stir it around like you mean it.

3. Bring the whole thing to a simmer, then carefully add the meatballs to the pot. Try not to plop them in like a cannonball. We want them to float, not sink.

4. Cook for about 30 minutes. You’ll know the meatballs are done when they’re cooked through and the veggies are tender. Smell that? That’s the smell of victory, my friend.

5. Serve hot, garnished with fresh cilantro. Stand back and soak in the admiration from your friends, family, or your cat, who will definitely judge you if it doesn’t look Instagram-worthy.

Common Mistakes to Avoid

Let’s chat about a few classic oopsies.

• Not mixing the meatball ingredients well: If your meatballs fall apart during cooking, it’s because you skipped the mixing part. We’re making meatballs, not meat confetti.

• Skipping the seasonings: If you think a pinch of salt is optional, you are in for a bland surprise. Don’t be shy to spice it up.

• Not checking the doneness: Giving up too early and thinking the meatballs are cooked is a rookie error. Use a meat thermometer if you have one, or just cut one open and check.

• Overcooking the veggies: If you want mushy veggies in your soup, then hey, go for it. But if you want some texture, keep an eye on them.

Alternatives & Substitutions

Now, let’s keep it flexible. Not feeling ground beef? Go for ground turkey or chicken. Want to make it vegetarian? Use meatless ground beef or chickpeas instead, and swap the beef broth for vegetable broth. No rice? Seriously, no biggie—quinoa or even pasta works too.

Got a stash of random veggies? Throw them in! Spinach, bell peppers, or even kale can take a dip in this delicious pool. It is your soup after all, so make it fabulous based on what you have on hand!

FAQ

Got questions? I got answers.

• Can I use frozen meatballs instead? Technically yes, but then you’re not really making meatballs, are you? Just heat them up in the soup.

• What if I don’t like tomatoes? Oh buddy, then leave them out. Life is too short to force yourself to enjoy something you hate.

• Is this soup good for meal prep? Absolutely! Just store it in airtight containers and watch it disappear like magic throughout the week.

• How spicy is this soup? Well, that depends on if you add hot sauce like a champ or keep it mild like a kitten. Spice is a personal choice.

• Can I add cheese on top? You better believe it! Cheese makes everything better. Just do it.

Final Thoughts

And there you have it, your guide to Meatball Soup that is sure to impress anyone who manages to sneak a spoonful. You’ve turned into a culinary wizard in no time. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. Grab that bowl, kick back, and enjoy every single warm and tasty bite. Happy cooking!

Meatball Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A cozy, hearty meatball soup that is simple to prepare and perfect for dinner.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef (or ground turkey)
• 1/2 cup cooked rice
• 1/4 cup chopped onion
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 potatoes, diced
• 2 carrots, sliced
• 1 zucchini, diced
• 1 teaspoon cumin
• 1 teaspoon oregano
• Fresh cilantro for garnish

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Instructions

1. In a large bowl, combine the ground beef, cooked rice, chopped onion, egg, garlic powder, salt, and pepper. Mix well and form into meatballs.
2. In a large pot, heat the beef broth over medium heat. Add diced tomatoes, potatoes, carrots, zucchini, cumin, and oregano.
3. Bring to a simmer, then add the meatballs carefully.
4. Cook for about 30 minutes until the meatballs are cooked through and veggies are tender.
5. Serve hot, garnished with fresh cilantro.

Notes

Feel free to substitute ingredients based on what’s in your fridge. This soup is versatile and perfect for using up leftover vegetables.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 3g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 80mg

Keywords: meatball soup, one pot, comfort food, easy recipe, cozy dinner