Description
Meatball Soup: A cozy, hearty bowl loaded with tender halal meatballs, vegetables, and a comforting tomato-herb broth.
Ingredients
Scale
- For the meatballs:
- 1 lb halal ground beef or ground turkey
- 1 egg
- ½ cup breadcrumbs
- ¼ cup grated Parmesan (halal-certified)
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- For the soup:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 6 cups chicken or vegetable broth
- 1 can (14 oz) crushed tomatoes
- 1 tsp oregano
- 1 tsp basil
- 1 cup small pasta (ditalini, orzo, or elbows)
- 1½ cups spinach or kale
- Salt and pepper to taste
- Fresh parsley for topping
Instructions
- In a bowl, mix ground meat, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper. Roll into small meatballs.
- Heat olive oil in a pot over medium heat. Add meatballs and brown lightly on all sides (they don’t need to be fully cooked yet). Remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery. Cook 3–4 minutes until softened.
- Stir in crushed tomatoes, broth, oregano, and basil. Bring to a simmer.
- Add meatballs back into the pot and simmer 10–12 minutes.
- Add pasta and cook until tender, about 8–10 minutes.
- Stir in spinach to wilt, then taste and adjust seasoning.
- Ladle into bowls and top with fresh parsley.
Notes
- Use halal-certified meat for authenticity.
- For a gluten-free version, substitute gluten-free breadcrumbs.
- Leftovers refrigerate well for up to 3 days.
- Meatballs can be prepared ahead and added to the soup later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
Keywords: Meatball Soup, halal meatballs, Italian-inspired soup, comforting soup, cozy dinner