Meatball Tomato Soup

Spoon holding meatball above white bowl of soup with zucchini and beans.

5 from 5 votes

Meatball Tomato Soup is a quick and easy soup. Packed with beans, zucchini and juicy beef meatballs this soup is loaded with taste and texture.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Western

Keyword: meatball tomato soup, tomato meatball soup

Servings:

Calories: 249kcal

Author: Adrianne

Ingredients

Meatballs

500 grams/16 oz beef mince
⅓ cup panko breadcrumbs
1 teaspoon garlic powder Note 1
1 teaspoon onion powder also Note 1
1 teaspoon dried parsley
¼ teaspoon kosher salt
¼ tsp black pepper
1 medium egg free range

Flavour base

1 ½ tablespoons olive oil
½ medium brown onion skin peeled and diced

Tomato Soup

4 cups/1 litre vegetable stock
400 grams/14,5 oz diced tomatoes
2 medium zucchini top and tail trimmed, cut into slices
400 grams red kidney beans drained and rinsed

Garnish (optional):

black pepper
parsley finely chopped

Instructions

Meatballs: add the beef mince, panko breadcrumbs, garlic powder, onion powder, dried parsley, salt, pepper and egg to a large bowl. Use clean hands to combine. Then take a mini cookie scoop and portion out a small amount of the mixture onto a chopping board. Next, repeat to portion the rest of the mixture. Once done roll the portions into meatballs using the palms of your hands then place onto a chopping board. Repeat this process till all of the mixture is used up.
Brown meatballs: place a Dutch oven on the stove top, turn the heat to high and add the olive oil. Work in batches and use kitchen tongs to place the meatballs into the bottom of the pan. Cook, browning the outsides of the edges for 5-6 minutes. Then use a slotted spoon to lift the browned meatballs up and out of the pan once cooked. Place them into a paper towel lined bowl (1st batch only).
Absorb excess oil: once the 2nd batch of meatballs are browned, fold a piece of paper towel in half and use kitchen tongs to push this around in the pan absorbing the excess oil. Then discard. Now add the 1st batch of browned meatballs back to the pan. Note 2
Liquids: next pour in the vegetable stock, followed by the diced tomatoes.
Beans and vegetables: then transfer in the red kidney beans and sliced zucchini and give everything a gentle stir.
Cook: cook the soup for 15 to 20 minutes, allowing the meatballs to cook through, everything to heat and the zucchini to soften.
Serve: once the soup is cooked, use oven mits to remove it from the stove top and place it onto a heat proof surface. Then garnish with black pepper and some freshly chopped parsley. Provide bowls and soup spoons for serving.

Notes

Note 1 - Garlic powder and onion powder: these 2 can dry out when kept in the pantry for a while without being used. Even when the lid is tightly shut. There is no amount of poking with a chopstick that will salvage them. So if you have them in the cupboard but hadn't used them for a while double check them before you do your shopping. This will save a 2nd trip to the shops.
Note 2 - Absorb excess oil: you will notice from the pan (and in my photo) that there will be a bit of oil and juicy liquids in the pan you use to cook the meatballs. To remove most of this fold a piece of paper towel into a square and then use kitchen tongs to dab it into the base of the pan to absorb it. Then discard the paper towel. (No need to remove all of the meatballs and onion, the paper towel square will do the trick 😉👍).

Nutrition