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Healthy, freezer-friendly mini meatballs soup

Mini Meatball Soup

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4-6 1x
  • Category: Soup
  • Method: Stove top
  • Cuisine: American

Description

Mini Meatball Soup is tiny bites of delight in a delicious soup base your whole family will love.


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
  • 12 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
  • 12 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.