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I kept meaning to get Mom’s recipe for this wonderful and easy meatball soup. She’s been making it for years. Because I love the meatballs so much, we put lots of them in this soup (2 lbs!!). You could use 1 lb and adjust the seasoning accordingly, but why? WHY?!!
My Mama and I made this together in her kitchen. I love cooking with Mom. I always learn so much. Everyone loved this soup and there was less than half left after a few hours. I downed two bowls myself and my son loved it too. It’s a winner for sure!
Ingredients for Mom’s Meatball Soup:
15 cups water
1 Tbsp salt
6-8 medium potatoes, cubed
3 medium carrots, thinly sliced
1/2 cup pasta (optional)
1/2 onion, finely diced
2 large sticks of celery, finely diced
3 Tbsp canola oil
1 large egg, lightly beaten (optional)
2 Tbsp Dill, fresh or frozen
Mrs. Dash
Freshly ground black pepper
Ingredients for the Meat Mix:
2 lbs ground pork
1 tsp Mrs. Dash original or Mrs. Dash garlic seasoning
1/2 tsp freshly ground black pepper
2 tsp salt
1 large egg
1/2 onion, finely diced
How to Make the Best Meatball Soup:
1. Add 15 cups water to a large soup pot over high heat.Add 1 Tbsp salt and all of your chopped potatoes to the soup pot.
2. Bring to a boil and cook 10 minutes. In the mean time, slice your carrots and toss them into the soup pot.
3. Add 1/2 cup of 1/2″ pieces of thin spaghetti to the soup pot or whatever pasta you wish. Pasta is optional, but I’ve always liked it when Mom added it to soups.
4. Chop your onion (1/2 goes into the meat mix and 1/2 goes into the soup in step 7).
5. Place ground pork into a large bowl (Store-bought ground pork works. I ground my own pork on the large grinder holes).Add 1/2 chopped onion, 1 tsp Mrs. Dash, 1/2 tsp fresh ground black pepper, 2 tsp salt, and 1 egg. Mix well.
6. Make meatballs by rolling them in your hands. They don’t have to be perfect, just round-ish. Toss them in your pot as you make them. Recruit a helper for meatballs to liven (and speed) things up. Cook for at least 10 minutes or until meatballs are cooked through and floating at the top.
7. Meanwhile, heat a non-stick skillet over medium/high heat. Add 3 Tbsp canola oil, finely diced celery and onion. I normally don’t like celery in soups, butsautéingenhances the soup’s flavor without being over-the-top celery flavored. Saute until soft and golden. Add it to the pot.
8. Add 1 beaten egg to the soup pot whilestirringconstantly so you don’t get clumps of egg. If you don’t like egg, you can omit it (the soup won’t miss it).
9. Add 2 Tbsp dill. Then add more Mrs. Dash and Pepper to taste (Mom added about 1/2 tsp dash and 1/4 tsp pepper at the end).
Mom's Meatball Soup Recipe
Author: Natasha of NatashasKitchen.com
Prep Time: 30 minutes mins
Cook Time: 25 minutes mins
Total Time: 55 minutes mins
Ingredients
Servings: 12 -16
Soup Ingredients:
- 15 cups water
- 1 Tbsp salt
- 6-8 medium potatoes, cubed
- 3 medium carrots, thinly sliced
- 1/2 cup pasta, optional
- 1/2 onion, finely diced
- 2 large sticks of celery, finely diced
- 3 Tbsp canola oil
- 1 large egg, lightly beaten (optional)
- 2 Tbsp Dill, fresh or frozen
- Mrs. Dash
- Ground black pepper
Meat Mix Ingredients:
- 2 lbs ground pork
- 1 tsp Mrs. Dash
- 1/2 tsp ground black pepper
- 2 tsp salt
- 1 large egg
- 1/2 onion, finely diced
Instructions
Add 15 cups water to a large soup pot over high heat. Add 1 Tbsp salt and all of your chopped potatoes to the soup pot. Bring to a boil and cook 10 minutes.
In the mean time, slice your carrots and toss them into the soup pot.
Add 1/2 cup of 1/2" pieces of thin spaghetti to the soup pot or whatever pasta you wish.
Place ground pork into a large bowl. Add 1/2 chopped onion, 1 tsp Mrs. Dash, 1/2 tsp ground black pepper, 2 tsp salt, and 1 egg. Mix well.
Make meatballs by rolling them in your hands. Toss them in your pot as you make them. Cook for at least 10 minutes or until meatballs are cooked through and floating at the top.
Meanwhile, heat a non-stick skillet over medium/high heat. Add 3 Tbsp canola oil, finely diced celery and 1/2 onion. Saute until soft and golden. Add it to the pot.
Add 1 beaten egg to the soup pot while stirring constantly so you don't get clumps of egg. (Optional).
Add 2 Tbsp dill. Then add more Mrs. Dash and Pepper to taste. We added about 1/2 tsp dash and 1/4 tsp pepper at the end).
- Full Nutrition Label
- Nutrition Disclosure
Course: Soup
Cuisine: Russian, Ukrainian
Keyword: Mom's Meatball Soup
Skill Level: Medium
Cost to Make: $$
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Read more posts by Natasha
FAQs
Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.
What is albondigas soup made of? ›
A simple soup base is made with sautéed onions, garlic, broth, and tomatoes. Into the bubbling soup you drop meatballs made with ground beef or ground turkey and rice. The meat creates its own additional broth. Carrots, green beans, and peas are also usually added to the soup.
How long does meatball soup last in the fridge? ›
How long does meatball soup last in the fridge? You can store leftover soup in a sealed container in the fridge for up to 3 days.
Should you brown meatballs before adding to soup? ›
Brown the meatballs: Before adding the meatballs into the soup, brown them in a medium-hot pan with a little oil. This creates a sear on the meatballs, keeping the outside bound together. Simmer, don't boil: A simmer is all we need to cook these Italian meatballs in.
What is the secret to making tender meatballs? ›
Consider the other ingredients.
Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk.
What is the most famous soup in Italy? ›
Minestrone is a classic Italian soup known worldwide as one of the best Italian soups. It's got a flavorful broth and a variety of slow-cooked vegetables like potatoes, peas, and carrots. Adding Italian sausage gives it a kick of flavor and a shot of protein, so it's a complete meal all by itself.
What's the difference between Italian style meatballs and regular meatballs? ›
Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].
What's the difference between meatballs and Italian meatballs? ›
American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!
Why is my albondiga soup so greasy? ›
Why is my albondigas soup so greasy? The most common reason for oily albondigas soup is due to not using lean ground beef for the meatballs. If the meat is fatty then all that fat is going to escape into the broth. So I always suggest using lean ground beef that has less than 15% fat, ground turkey, or ground chicken.
Why do my albondigas fall apart? ›
If don't parboil the rice then you will have to cook the meatballs longer in order to soften the rice which results in overcooked, dry, falling apart meatballs; OR if you cook the meatballs just until cooked through the rice will still be crunchy. So, please parboil the rice and everyone wins!
Most soups can only last in a refrigerator for 3 to 4 days until they risk going bad, so make sure you place your cooled vegetable soup promptly in the freezer before this point. Make sure your soup lasts well by placing it in an airtight freezer-safe container.
Why are my albondigas hard? ›
Albondigas are usually hard or tough for two reasons. The first reason is that the meatball mixture was overmixed. Using your hands to mix the meat until just combined is the best way to avoid this. The second reason is that you are compacting the meatballs too much when you form them.
Who invented the albondigas? ›
Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Spanish albóndigas can be served as an appetizer or main course, often in a tomato sauce. Mexican albóndigas are commonly served in a soup with a light broth and vegetables.
Why do my meatballs fall apart while cooking? ›
Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.
Should you chill meatballs before cooking? ›
Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.
What is the trick to keeping meatballs together holding their spherical shape? ›
Add a binder: Breadcrumbs, eggs, or even mashed potatoes can help hold the meatballs together. Mix the ingredients gently: Overworking the meat mixture will cause the meatballs to be tough and dense.
How do you keep meat from drying out in soup? ›
Don't BOIL, only ever a slow gentle simmer - Not just Chicken all Meat. If you insist on putting your Chicken in there at the start of cooking you make be better off with boneless thighs as they contain slightly more fat and sinew (good for keeping meat moist).
