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Meatball Minestrone Soup made with ground beef is a comforting meal that is full of fresh vegetables! The meatballs replace beans or pasta used in a traditional variation of minestrone soup for a low-carb, Keto, grain-free, Paleo, and Whole30 version. 40 minutes is all you need to make this simple soup!
A comforting soup recipe is the best way to enjoy a cozy, flavorful, and nutrient dense meal at home. It’s perfect for a cold night, or really, any night of the year! I’ve been known to enjoy soups during the summer months as well.
One of my favorite things about soup, it’s so simple to load up on vegetables for fiber, antioxidants, and protein! As a nutritionist, these are components I try to consume in every one of my meals. This Meatball Minestrone Soup is no exception! It is one of my favorite beef recipes that’s hearty, family-approved, and packed with flavor.
You will love this twist on the classic soup recipe! We’re upping the protein by using homemade meatballs with ground beef along with a mixture of sausage for extra flavor. The soup is loaded with vegetables like celery, zucchini, and carrots. Incorporating zucchini into your recipes is a delicious way to enjoy a healthy summer harvest. These zucchini-packed recipes are perfect to bring along to any summer picnic—fresh, flavorful, and easy to love: Lemon Basil Ratatouille, Zucchini Chips, and Vegetable Garden Pasta.
We also use fresh basil and top with parmesan cheese for that comforting flavor you are going to love! This recipe is easy to make with simple ingredients you can pronounce.
How to make Meatball Minestrone Soup
If you’ve never made homemade meatballs before, they taste so much better than store bought prepared meatballs. You will be pleasantly surprised at just how easy they are! Here is what you need to make this delicious soup:
- Ground beef
- Ground sausage (pork or turkey)
- Dried basil, oregano, and garlic powder
- Avocado oil or olive oil
- Diced onion
- Minced garlic
- Celery
- Zucchini
- Carrots
- Diced tomatoes
- Red wine vinegar
- Beef or chicken broth
- Sea salt
- Fresh basil and parmesan for garnish!
Start by making the meatballs. Heat the oven to a broil. Combine the beef and sausage with dried basil, oregano, garlic powder, and a little sea salt. Roll into 1.5 inch balls and place on a baking sheet. Broil for approximately 5 minutes, or until browned. This will help the meatballs stay together when added to the soup!
Meanwhile, make the soup. Saute the onion in oil after the pot is hot for about 3-4 minutes. Toss in remaining vegetables and cook for another 5-6 minutes. Add in the tomatoes, vinegar, and broth. Bring to a boil, reduce heat to a simmer, then toss in the meatballs.
Simmer for about 15 – 20 minutes. Season with additional salt. Serve hot with parmesan cheese and fresh basil.
Adaptations and Tips
I used traditional minestrone vegetables such as carrots, celery, zucchini, and diced tomatoes, but you can also adapt to your own tastes. Butternut squash or potatoes would be delicious in this soup! Don’t skimp on the fresh herbs. Feel free to add in some fresh thyme as well.
The protein is also customizable. You can easily use all ground turkey or chicken in place of beef and pork, use all sausage in place of beef, or all beef. Any combination is possible in this soup!
Serving and Storing
Serve alongside some crusty bread, or a yummy salad like my Easy House Salad.
You can store this soup in the fridge for up to one week, or store in a freezer friendly container for up to 3 months. Freeze without any addition of parmesan cheese.
Ground Beef Meatball Minestrone Soup
Ingredients
For the Meatballs
- 1 lb ground beef or turkey
- 8 oz pork or turkey sausage*
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/4 tsp sea salt
For the Soup
- 2 tbsp olive oil or avocado oil
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 3 ribs celery, diced
- 2 large carrots, peeled and diced
- 1 medium zucchini, diced
- 1 14 oz can of diced tomatoes
- 2 tbsp red wine vinegar
- 5 cups chicken broth
- 1 tsp sea salt, + more to taste
- 1/4 cup fresh basil, chopped
Instructions
For the Meatballs:
- Heat oven to a broil. In a medium sized bowl, mix together meat with spices. Roll into 1.5 inch balls, and place on a baking sheet. Broil for 4-5 minutes (just enough to get them browned on the outside, they can cook more later). Remove from oven and set aside.
For the Soup:
- In a large stock pot, heat your pan to medium-medium high heat. Once hot, add diced onion. Cook for 3-4 minutes.
- Now add garlic, celery, zucchini, and carrots. Cook for another 2-3 minutes, then add tomatoes, broth, and vinegar. Bring to a boil, then add meatballs to soup.
- Reduce heat to a simmer, let cook uncovered for about 20 minutes. Season with salt.
- Top with fresh basil to serve and parmesan cheese (optional)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night and it was DELICIOUS. The meatballs add a lot of flavor to the soup. Quick question – if you were to add sweet potatoes or butternut squash, would you pre-roast the cubes or just cook with the rest of the veggies before adding the meatballs? Want to try this next time!
Delicious, glad I gave it a try.
I can’t believe how good this is ! My hubby loves it , ANYTIME , heck it’s June and we’re having it in 75 degrees ! It’s absolutely wonderful ????added butternut squash and turnips too ! My compliments and thank you for posting !!! We love it ????
Love hearing this!!
Do you add the zucchini with the celery and carrots or with the tomatoes?
With the celery and carrots! Just updated the recipe. Thank you!
Amy, this looks amazing! It’s the perfect time of year for a meal like this.