If you are craving a hearty, comforting bowl that feels like a warm hug from the inside out, then you must try Mom’s Classic Meatball Soup Recipe. This soup combines tender, flavorful meatballs with a vibrant medley of potatoes, carrots, and a light broth that sings with fresh dill and just the right seasoning. It is the perfect meal for chilly evenings or any time you want to bring a little extra love to your table. Once you make this recipe, it will quickly become a cherished staple in your home, just like it has been for generations.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to creating the soul-soothing Mom’s Classic Meatball Soup Recipe. Each item plays a crucial role in delivering the perfect balance of texture, color, and flavor, from tender potatoes to the aromatic dill that brightens every spoonful.
- 7 cups water: The base that keeps the soup light and comforting without overwhelming other flavors.
- 8 cups low-sodium chicken stock: Adds rich depth and savory essence making the broth truly satisfying.
- 2 tsp fine sea salt (plus more to taste): Enhances all the flavors perfectly, adjusted through the cooking process.
- 6-8 medium potatoes (cubed): Gives the soup its hearty, creamy bite that melts in your mouth.
- 3 medium carrots (thinly sliced): Adds a natural sweetness and beautiful color contrast.
- 1/2 cup pasta (optional): A nice touch for texture; use thin spaghetti or your favorite small pasta shape.
- 1/2 onion (finely diced): Layers in subtle sharpness and aroma essential to the soup’s backbone.
- 2 large sticks of celery (finely diced): For crunch and fresh, green notes that balance the richness.
- 3 Tbsp canola oil: Used for sautéing the aromatics to bring out their natural sweetness.
- 1 large egg (lightly beaten) (optional): Adds a silky texture to the broth when stirred in carefully.
- 2 Tbsp Dill (fresh or frozen): The herb that elevates this soup to a fresh and inviting experience.
- Mrs. Dash: A salt-free seasoning blend that adds complexity without overpowering.
- Ground black pepper: For a little warmth and subtle kick.
- 2 lbs ground pork: The star protein that makes those meatballs juicy and flavorful.
- 1 tsp Mrs. Dash (for meatballs): To season the meat mixture flawlessly.
- 1/2 tsp ground black pepper (for meatballs): Adds just enough spice inside the meatballs.
- 1 large egg (for meatballs): Binds the meat mixture together for perfectly tender meatballs.
- 1/2 onion (finely diced for meatballs): Infuses the meat mixture with moisture and flavor.
How to Make Mom’s Classic Meatball Soup Recipe
Step 1: Start Your Broth and Potatoes
Begin by heating water and low-sodium chicken stock in a large soup pot over high heat. Add 2 teaspoons of fine sea salt and all of your cubed potatoes. Bring everything to a boil and let it cook for about 10 minutes. This step sets a hearty foundation, allowing the potatoes to soften and infuse the broth with natural starchiness that makes the soup comforting and thickened just right.
Step 2: Add Your Carrots
While your potatoes start cooking, thinly slice your carrots. Toss these into the pot next. The carrots will cook down slightly but still keep a bit of bite, balancing the softer potatoes and contributing a lovely sweetness and vibrant hues that make the soup visually irresistible.
Step 3: Stir in Pasta
If you’re including pasta, add about a half-cup of small pieces such as thin spaghetti cut into 1/2 inch segments. This optional ingredient adds a fantastic texture and makes the soup even more filling. It cooks quickly and will soak up some of the broth’s delicious flavors.
Step 4: Prepare Your Meatball Mixture
In a large bowl, place your ground pork along with half of a finely diced onion. Season with 1 teaspoon Mrs. Dash, 1/2 teaspoon ground black pepper, 2 teaspoons fine sea salt, and 1 beaten egg to bind everything together. Mix well until the ingredients come together evenly. This is the heart of Mom’s Classic Meatball Soup Recipe – the meatballs carry all the love and seasoning inside.
Step 5: Form and Cook Meatballs
Roll the meat mixture into small, tender meatballs using your hands. Add them immediately into the simmering soup pot as you shape them. Allow the meatballs to cook for at least 10 minutes or until they float to the top and are fully cooked through. This method ensures the meatballs stay juicy and absorb the broth’s wonderful aroma.
Step 6: Sauté Aromatics
While the meatballs cook, heat 3 tablespoons of canola oil in a non-stick skillet over medium-high heat. Add the remaining finely diced celery and half an onion to the skillet. Sauté until they are soft and golden brown. This caramelization adds a delicious depth of flavor which you then incorporate back into the soup pot, enhancing the broth with sweet, savory notes.
Step 7: Add Egg for Silkiness (Optional)
If desired, slowly drizzle one lightly beaten egg into the soup while stirring constantly. This creates a silky texture, almost like egg drop soup, adding another layer of richness and smoothness that you’ll find utterly delightful.
Step 8: Final Seasoning with Dill and Spices
Finish off Mom’s Classic Meatball Soup Recipe by stirring in 2 tablespoons of fresh or frozen dill. Add additional Mrs. Dash, salt, and ground pepper to taste—usually about half a teaspoon of each works well. The dill brightens the soup, giving this humble stew its signature fresh and fragrant lift.
How to Serve Mom’s Classic Meatball Soup Recipe
Garnishes
A sprinkle of freshly chopped dill or parsley on top creates an inviting look and adds bursts of herbal freshness. For a bit of extra creaminess, a dollop of sour cream or a shaving of parmesan can elevate each spoonful beautifully. Crisp croutons or a twist of black pepper on top adds satisfying texture when you want a little contrast.
Side Dishes
This soup pairs wonderfully with a crusty baguette or warm dinner rolls that soak up every last drop of broth. A simple green salad with a light vinaigrette can also brighten the meal, providing a fresh crunch alongside the warm, hearty soup. If you want to keep things cozy, garlic bread is always a crowd-pleaser alongside Mom’s Classic Meatball Soup Recipe.
Creative Ways to Present
Serve the soup in rustic bowls with wide rims so everyone can admire the colorful ingredients. You might also ladle it into individual mini bread bowls for a fun, edible presentation. For family meals, a large, deep soup tureen invites everyone to serve themselves and relish the comforting aroma right at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Mom’s Classic Meatball Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the broth from absorbing other fridge odors. When ready to eat, reheat gently to preserve the tender texture of the meatballs and vegetables.
Freezing
This soup freezes well but for best results, consider freezing the broth and meatballs separately if possible. Store the meatballs in a sealed container or bag, and keep the broth in another. This way, when reheating, you can avoid overcooking the meatballs and maintain the soup’s fresh taste and texture for up to 3 months.
Reheating
Reheat Mom’s Classic Meatball Soup Recipe gently on the stovetop over medium-low heat. Stir frequently to ensure even warming and to keep the meatballs tender. If the soup seems a bit thick after refrigeration, add a splash of water or chicken stock to refresh the broth’s consistency.
FAQs
Can I substitute the ground pork with another type of meat?
Absolutely! Ground beef, turkey, or chicken can work nicely, though pork gives the meatballs their signature tenderness and flavor. If you substitute, adjust seasoning as leaner meats may need extra moisture like an additional egg or splash of broth.
Is it necessary to add the pasta or can I leave it out?
Pasta is optional in this recipe and can be left out if you prefer a lighter soup or want to keep it low carb. It’s a nice addition for texture and makes the soup more filling, but the soup is delicious with just the potatoes and vegetables as well.
How do I keep the meatballs from falling apart?
The key is mixing the meat gently but thoroughly with the binding egg and seasoning, and avoid over-handling. Adding finely diced onion also helps keep the meatballs moist. Drop them gently into simmering broth and avoid stirring too aggressively while cooking.
Can I make this soup vegetarian?
You can make a vegetarian version by skipping the meatballs and using vegetable stock instead of chicken stock. Add extra hearty vegetables and perhaps beans or lentils to compensate for the protein, but it won’t be the same as Mom’s Classic Meatball Soup Recipe that centers around those beloved meatballs.
What’s the best way to reheat the soup without drying out the meatballs?
Reheat slowly over low to medium heat with a lid partially on. Stir gently and add a little water or stock if the broth thickens. High heat or microwave reheating can toughen the meatballs, so take your time and keep it moist.
Final Thoughts
Nothing quite beats the heartfelt comfort and unforgettable flavors of Mom’s Classic Meatball Soup Recipe. It’s such a joy to prepare something that tastes like it was made with love and care, every single time. Whether you’re feeding family or friends, this soup is sure to bring smiles and satisfy hearty appetites. I can’t wait for you to try it and make it your own favorite as well!
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Mom’s Classic Meatball Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12-16 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Mom’s Meatball Soup is a comforting and hearty homemade soup featuring tender pork meatballs simmered with potatoes, carrots, pasta, and aromatic herbs. This savory soup is enhanced with sautéed celery and onions, fresh dill, and a delicate swirl of beaten egg for added richness, making it perfect for family gatherings or cozy weeknight dinners.
Ingredients
Soup Base
- 7 cups water
- 8 cups low-sodium chicken stock
- 2 tsp fine sea salt (plus more to taste)
- 6–8 medium potatoes, cubed
- 3 medium carrots, thinly sliced
- 1/2 cup pasta (optional, such as thin spaghetti cut into 1/2″ pieces)
- 2 Tbsp fresh or frozen dill
- Mrs. Dash seasoning (to taste)
- Ground black pepper (to taste)
Meatballs
- 2 lbs ground pork
- 1/2 onion, finely diced
- 1 tsp Mrs. Dash seasoning
- 1/2 tsp ground black pepper
- 2 tsp fine sea salt
- 1 large egg
Sautéed Vegetables
- 3 Tbsp canola oil
- 2 large sticks celery, finely diced
- 1/2 onion, finely diced
Optional
- 1 large egg, lightly beaten (for adding to soup at the end)
Instructions
- Prepare the Soup Base: In a large soup pot, combine 7 cups of water, 8 cups of low-sodium chicken stock, and 2 teaspoons of fine sea salt. Add the cubed potatoes. Bring the mixture to a boil over high heat and cook for 10 minutes to soften the potatoes.
- Add Carrots: Meanwhile, thinly slice the carrots and add them to the simmering soup pot. This will allow the carrots to cook alongside the potatoes.
- Add Pasta: Stir in 1/2 cup of pasta, such as thin spaghetti cut into 1/2 inch pieces, or your preferred pasta type, into the soup pot to cook along with the vegetables.
- Mix Meatball Ingredients: In a large bowl, combine the ground pork, finely diced 1/2 onion, 1 teaspoon Mrs. Dash seasoning, 1/2 teaspoon ground black pepper, 2 teaspoons fine sea salt, and 1 large egg. Mix thoroughly until well combined.
- Form and Cook Meatballs: Shape the meat mixture into meatballs using your hands. As you form them, gently drop each meatball into the simmering soup pot. Cook for at least 10 minutes or until the meatballs are cooked through and float to the top.
- Sauté Vegetables: While the meatballs cook, heat a non-stick skillet over medium-high heat. Add 3 tablespoons of canola oil, the finely diced celery, and 1/2 onion. Sauté until the vegetables are soft and golden brown. Then, add this mixture to the soup pot.
- Add Beaten Egg (Optional): Slowly pour the lightly beaten egg into the hot soup while stirring constantly to create thin ribbons and avoid clumps, adding richness and texture.
- Finish Seasoning: Stir in 2 tablespoons of fresh or frozen dill. Adjust seasoning with additional Mrs. Dash, salt, and ground black pepper to taste. Typically, an extra 1/2 teaspoon Mrs. Dash, 1/2 teaspoon salt, and 1/4 teaspoon black pepper are added at the end.
Notes
- The beaten egg added at the end is optional but adds a silky texture and richness to the soup.
- You can substitute ground pork with ground beef or turkey if preferred.
- Low-sodium chicken stock helps control the saltiness; adjust seasoning accordingly.
- Adding pasta is optional; omit it to reduce carbohydrates or for a gluten-free option.
- This soup reheats well and the flavors meld beautifully when allowed to rest overnight.
