Meatballs in beef broth with veggies


    By Marie Muccio 

    Searching for a dinner recipe that’s hearty and satisfying? Then look no further because this delicious meatball soup will warm you up from the inside out this winter. 

    Juicy, tender meatballs cooked in beef broth with vegetables and tiny pasta make this a wholesome dish that the whole family will love. Kids enjoy this because the meatballs are so soft and easy for them to eat. 

    The best part is it’s a one pot wonder so not only does it mean the flavour is all locked into the one pot it also means less washing up for you. No complaints there I bet. 

    The star of the dish is of course the meatballs. I’ve used beef mince but you could use pork or veal or even a combination. The trick is to ensure you roll the meatballs roughly the same size so they will cook evenly. 

    Brown the meatballs in the pan while the veggies are softening before adding the stock. This will give the broth more depth and flavour as well as help the meatballs to stay firm and not fall apart. When we add the broth it also acts as a cleaner for the pan and lifts all the little gnarly bits from the bottom, again, adding more flavour. 

    Once the vegetables have softened and the meatballs are almost cooked we add the pasta. Tiny pasta should take under 10 minutes to cook and being in the one pot means the pasta soaks up all the lovely broth as it cooks. You can add more stock if you need it. 

    Once you ladle the soup into bowls be sure to serve with a generous drizzle of extra virgin olive oil and maybe some crusty bread as well. 

    So, what are you waiting for? Wrap your hands around this comforting bowl and feel the warmth and the love! 




    500g beef mince
    small bunch parsley finely chopped
    ½ cup parmesan grated 
    salt and pepper to season 

    For the soup

    1 tbs olive oil
    1 brown onion finely diced
    1 leek trimmed, thinly sliced
    1 stick celery diced
    1 carrot chopped
    1 zucchini chopped
    1 litre chicken stock
    1 cup pastina such as little stars or other tiny pasta shapes
    60 g baby spinach


    For the meatballs

    1. Place all ingredients in a medium size bowl and mix well with your hands to combine.
    2. Roll into small balls, place on a plate and set aside.

    For the soup 

    1. Heat oil in a heavy based pot.
    2. Add onion and leek and sweat it out until the leak is soft (around 8 minutes)
    3. Add the celery, carrot and zucchini and sauté for 2 minutes.
    4. Add the meatballs and carefully cook, for 2 minutes turning gently and being careful not to let them break.
    5. Pour in stock and bring to the boil. Then add the pasta and a pinch of salt. Cook for 6 minutes or until pasta and the meatballs are cooked.
    6. Remove from heat and stir in spinach.
    7. Ladle generous serves into bowls.
    Marie Muccio
    Marie Muccio
    Food blogger (Mrsfoodiemumma) Taking the stress out of dinner time and  getting you excited about cooking.

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