Description
This Hearty Root Vegetable & Meatball Soup combines tender homemade meatballs with a rich medley of root vegetables and aromatic spices, simmered in a savory broth with harissa paste for added depth and warmth. Perfect for chilly evenings, this nourishing soup is both satisfying and wholesome, appealing to families and anyone craving a comforting, protein-packed meal.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef, pork, chicken, or turkey
- 1 large egg, room temperature, lightly beaten
- 1/4 cup Ezekiel bread crumbs, or oat flour
- 2 tsps dried oregano
- 2 tsps dried basil
- Sea salt and pepper, to taste
For the Soup
- 2 Tbsps avocado oil, ghee, organic unrefined coconut oil, or beef tallow
- 4 carrots, chopped
- 2 parsnips, peeled and chopped
- 1 large yellow onion, finely diced
- 3 fresh garlic cloves, pressed
- 4 celery ribs, diced
- 3 medium yellow golden potatoes or sweet potatoes, peeled and chopped
- Sea salt and pepper, to taste
- 2 tsps dried thyme
- 3 Tbsps harissa paste
- 8 cups beef bone broth, chicken bone broth, or vegetable broth
- 1 x 15oz can roasted diced tomatoes with juices
- Chopped fresh parsley, to garnish
Instructions
- Prepare Oven and Sheet Pan: Preheat your oven/broiler to 425°F and position an oven rack near the top. Line a large sheet pan with parchment paper for easy clean-up.
- Mix Meatball Ingredients: In a large bowl, combine the ground meat, beaten egg, bread crumbs or oat flour, dried oregano, dried basil, sea salt, and pepper. Stir until well incorporated.
- Form Meatballs: Take 1/2 spoonful of the meatball mixture, roll it between your palms to form a small-sized meatball, and place it on the prepared sheet pan. Repeat with the remaining mixture.
- Brown Meatballs: Place the sheet pan under the broiler and broil for 4-5 minutes, just until the meatballs develop a golden-brown top. This step helps the meatballs hold their shape and adds flavor.
- Sauté Vegetables: Meanwhile, heat your chosen oil in a large stockpot or Dutch oven over medium heat. Add the chopped carrots, parsnips, onion, garlic, and celery, and sauté for about 5 minutes until softened.
- Add Potatoes and Seasonings: Stir in the cubed potatoes, additional sea salt, pepper, and thyme. Continue to sauté for another 3-4 minutes to allow the flavors to blend.
- Combine Soup Ingredients: Add the browned meatballs, harissa paste, bone broth, and diced tomatoes, including their juices, into the pot with the vegetables.
- Simmer Soup: Bring the mixture to a boil, then reduce to a gentle simmer. Simmer uncovered for about 30 minutes, until the potatoes are tender and the flavors meld together.
- Garnish and Serve: Sprinkle with chopped fresh parsley if desired, serve hot, and enjoy your hearty root vegetable and meatball soup!
Notes
- You can use any ground meat for the meatballs—beef, pork, chicken, or turkey.
- For a gluten-free option, choose oat flour instead of bread crumbs.
- Harissa paste adds a mild heat; adjust quantity to your taste preference.
- This soup is great for meal prep; flavors deepen after refrigeration.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 8g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 23g
- Cholesterol: 85mg
