Pioneer Woman​ Meatball Soup

This delicious Pioneer Woman Meatball Soup is a quick and easy meal that’s perfect for cozy nights. Packed with tender meatballs, fresh vegetables, and savory broth, it’s a comforting and nutritious dish. You can easily customize it with whatever ingredients you have on hand, making it a flexible and family-friendly option!

Ingredients Needed

For the Meatballs:

• 3/4 lb. ground beef
• 1/2 cup freshly shredded parmesan cheese, plus extra for serving
• 3 tbsp. chopped fresh parsley
• 1 egg
• 2 cloves garlic, minced
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground oregano
• 2 tsp. lemon juice

For the Soup:

• 3 tbsp. olive oil
• 7 cups low-sodium beef stock
• 1/2 tsp. kosher salt
• 2 tbsp. tomato paste
• 1/4 cup fresh parsley leaves
• 2 bay leaves
• 1 tsp. black peppercorns
• 3/4 cup chopped onion
• 3/4 cup chopped carrot
• 3/4 cup chopped celery
• 1 cup chopped russet potato
• 1/2 lb. green cabbage, thinly sliced

How To Make Meatball Soup

1. Make the Meatballs: In a large bowl, combine the ground beef, parmesan, parsley, egg, garlic, salt, pepper, oregano, and lemon juice. Shape into 1-inch meatballs and chill for 30 minutes.
2. Brown the Meatballs: Heat olive oil in a heavy pot over medium-low heat. Brown the meatballs on all sides, then remove and set aside on a plate.
3. Prepare the Soup: Add the beef stock, 2 cups of water, salt, and tomato paste to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add the Herb Bundle: Place the parsley leaves, bay leaves, and peppercorns in a cheesecloth bundle and tie securely. Add it to the pot.
5. Cook the Vegetables: Add the onion, carrots, celery, and potatoes to the pot. Simmer for 15 minutes.
6. Add the Cabbage and Meatballs: Remove the herb bundle and add the cabbage and meatballs to the pot. Bring to a boil, then reduce heat and simmer for 8-10 minutes.
7. Serve: Ladle the soup into bowls and top with freshly grated parmesan cheese. Enjoy!

Recipe Tips

• Chill the Meatballs Before Cooking: Chilling the meatballs for 30 minutes helps them hold their shape while cooking, preventing them from falling apart in the soup.
• Use Fresh Herbs in the Soup: Adding fresh parsley and other herbs enhances the flavor of the broth and makes the soup more aromatic and tasty.
• Cut Vegetables Evenly: Make sure your vegetables (carrots, potatoes, celery) are cut into similar sizes so they cook evenly and have the same texture.
• Don’t Skip the Herb Bundle: The cheesecloth bundle of herbs adds depth to the soup’s flavor. It’s a simple step that makes a big difference in the taste.
• Simmer Slowly for Best Flavor: Allow the soup to simmer gently, as this helps all the flavors meld together for a richer, more comforting taste.

How To Store & Reheat Leftovers

• Refrigerate: Keep leftovers meatball soup in an airtight container in the fridge for up to 3 days.
• Freeze: Store leftovers meatball soup in a freezer-safe container. It lasts up to 3 months in the freezer. Thaw in the fridge overnight befor reheat.
• Reheating: Reheat leftovers meatball soup on low heat, stirring occasionally until it’s heated through for 4 minutes or place it in a microwave-safe container, cover, and heat on medium for 1-2 minutes, stirring halfway through.

Nutrition Facts

Serving Size: 1 serving

• Calories: 440 cal
• Total Fat: 23 g
• Saturated Fat: 8 g
• Trans Fat: 1 g
• Cholesterol: 89 mg
• Sodium: 1758 mg
• Potassium: 782 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 5 g
• Sugars: 8 g
• Protein: 24 g

More Pioneer Woman Recipes:

• Pioneer Woman Sausage And Bean Soup
• Pioneer Woman Collard Green Soup
• Pioneer Woman Bacon Bean Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup