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
Scale
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.