Meatball Vegetable Soup Meatball Vegetable Soup

Author: Canadian Living

The versatile meatballs in this soup are also delicious simmered in your favourite pasta sauce or glazed with barbecue sauce as an appetizer.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2004




Meatballs: In large bowl, beat egg; mix in bread crumbs, garlic, parsley, fennel seeds, salt and pepper. Mix in pork and beef. Roll by level tablespoonfuls (15 mL) into balls. Bake on foil-lined rimmed baking sheet in 375°F (190°C) oven until no longer pink inside, about 12 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days or freeze in airtight container for up to 3 weeks.)

In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic, leeks, thyme, salt and pepper, stirring often, until onion is tender, about 5 minutes.

Add potatoes, sweet potato and carrots; cook, stirring, for 4 minutes. Stir in beef stock and 5 cups (1.25 L) water; bring to boil. Reduce heat to medium; cover and simmer until vegetables are almost tender, about 25 minutes. Add meatballs; simmer for 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight containers for up to 1 day.)

Gremolada: Meanwhile, toss together parsley, lemon rind and garlic; sprinkle on each serving.

Nutritional facts <b>Per serving:</b> about

  • Sodium 419 mg
  • Protein 10 g
  • Calories 169.0
  • Total fat 6 g
  • Cholesterol 37 mg
  • Saturated fat 2 g
  • Total carbohydrate 18 g


  • Iron 11.0
  • Folate 11.0
  • Calcium 4.0
  • Vitamin A 94.0
  • Vitamin C 27.0
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Meatball Vegetable Soup