Mini Meatball Soup {Freezer Meal}


Freezer-friendly Mini Meatball Soup is the perfect for warming up your family on a cold winter night.

Freezer-friendly Healthy Mini Meatball Soup

Well, there’s no avoiding it now. Winter is on it’s way. Soon it will be time for puffy coats, chunky sweaters, and down blankets. It won’t be long until we’re all doing that weird, shuffle speed walk to our cars to get out of the cold and frantically waiting for the heat to warm us up.

It’s not all bad, though. Pretty soon big, puffy cotton flakes will float from the sky, covering the earth in their magnificent blanket. There’s something truly breath-taking about tree branches heavy with snow. If you’re a life-long Midwesterner like me, these scenes are all too familiar. A right of passage before we make it to spring, the dues we pay for our glorious falls.

The freezing temperatures also afford us opportunities to get cozy inside. There’s nothing like that first cup of hot coffee curled up on your couch when it’s freezing out, or snuggling under blankets watching a movie with family as the snow falls. To me there’s nothing cozier than gathering around the dinner table on a winter night with hot bowls of soup. I love the experience of preparing a simmering pot, and then having it fill the house with its delicious scent as it sits on the stove.

I started making this freezable Mini Meatball Soup a few years ago, and it was an instant hit. It is full of veggies and flavor, but it’s the mini meatballs that really send it over the top. They make it hearty and filling, but, with all the vegetables, the soup avoids being too rich.

Mini Meatball Soup is a delicious way to warm your family up when your thermostat goes down. Be sure to double it and freeze some for later.

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Healthy, freezer-friendly mini meatballs soup

Mini Meatball Soup

  • Author: Thriving Home
  • Yield: 4-6

Ingredients

Meatballs:

  • 1 pound lean ground beef
  • 1 egg, lightly beaten
  • 1/4 cup whole wheat bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 ½ teaspoons balsamic vinegar
  • 1-2 tablespoons dried Italian Seasoning
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Soup:

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 3 large carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 (32 ounce) box of beef stock
  • 1 teaspoon dried parsley
  • 1 cup egg noodles
  • 1-2 cups frozen mixed vegetables
  • Sprinkle of grated Parmesan, for garnish

Instructions

  1. Preheat oven to 400°F, and lightly grease a cookie sheet or cover it in parchment paper.
  2. Combine all ingredients for meatballs in a large bowl using clean hands. Roll into small 1-inch balls, and place in a single layer on cookie sheet, leaving room between them. Your cookie sheet will look very full of little meatballs.
  3. Bake for 15-20 minutes, or until cooked through.
  4. Meanwhile, heat olive oil over medium-high heat in large soup pot. Add onion, garlic, carrots, and celery and season lightly with salt and pepper. Saute until soft, about 5 minutes. Add box of stock, parsley, and the cooked meatballs. Stir to combine.
  5. Let the soup simmer for 30-60 minutes. During the last 10 minutes of cook time, add the pasta and mixed frozen veggies. Taste and adjust the seasoning as needed.
  6. Top with a generous sprinkle of Parmesan and serve with slices of crusty bread.

Notes

Freezer Meal Instructions

To Freeze:

Prepare and bake the meatballs. Meanwhile, sauté the onion, garlic, carrots, and celery according to Step 4. In a gallon-sized freezer bag, add those veggies, beef stock, parsley, and cooked meatballs. Freeze the bag, along with the frozen mixed vegetables, together as a meal kit.

To Prepare From Frozen:

Let the meal thaw completely in the refrigerator for about 24 hours. (Place on a rimmed baking sheet to prevent spills.) Pour the soup into a large soup pot and follow instructions beginning with Step 5.

 

About the Author

Alyssa and family from Always Overdressed Alyssa is a former English teacher turned stay-at-home mama to a three year old little wildflower named Lucy, and one year old, Jacob, with fire-engine red hair. She married her high school sweetheart and still thinks he’s dreamy. She likes to write about, talk about, make, and most importantly eat delicious, nourishing food. You can follow her journey at alwaysoverdressedbyalyssa.com where she passionately writes about her faith, family and parenting, mama style, and, of course, food.


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Comments

  1. Kathy says

    This soup looks amazing can’t wait to try it!