One-Pot Greek Meatball Soup Festive and Flavorful Dish

Looking for a warm and tasty dish that brings joy to your table? My One-Pot Greek Meatball Soup is just what you need! This festive recipe combines savory meatballs with vibrant veggies and comforting broth. It’s simple, quick to prepare, and perfect for gatherings or cozy nights in. Dive in and discover the rich flavors that will make your family ask for seconds!

Ingredients

Main Ingredients

- 1 lb ground beef or lamb

- 1/4 cup breadcrumbs

- 1/4 cup freshly grated Parmesan cheese

- 1 large egg, lightly beaten

Seasonings and Herbs

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon ground cumin

- Salt and black pepper

Soup Base and Additions

- 6 cups low-sodium chicken broth

- 1 can (15 oz) diced tomatoes in juice

- 1 cup small pasta (orzo or ditalini)

- 1 cup fresh spinach

- Juice of 1 fresh lemon

- Fresh parsley for garnishing

The ingredients for One-Pot Greek Meatball Soup are simple yet full of flavor. The meatballs need ground beef or lamb, which gives them a rich taste. You mix this with breadcrumbs, Parmesan cheese, and a beaten egg to bind everything.

The seasonings bring life to the meat. Garlic, oregano, and cumin add depth. Salt and black pepper finish the mix.

For the soup base, you start with low-sodium chicken broth. The diced tomatoes add sweetness and acidity. Small pasta, like orzo or ditalini, makes the soup hearty. Fresh spinach adds color and nutrition. Lastly, lemon juice gives a bright finish, and parsley is perfect for garnishing.

Each ingredient plays a key role in creating a festive and flavorful dish. Enjoy these ingredients as you prepare a warm bowl of comfort!

Step-by-Step Instructions

Preparing the Meatballs

First, get a large mixing bowl. Add these ingredients:

- 1 lb ground beef or lamb

- 1/4 cup breadcrumbs

- 1/4 cup freshly grated Parmesan cheese

- 1 large egg, lightly beaten

- 2 cloves garlic, minced

- 1 teaspoon dried oregano

- 1 teaspoon ground cumin

- Salt and black pepper to taste

Mix everything well with your hands or a spoon. You want to blend it until smooth. Now, shape the mixture into small meatballs, about 1 inch in size. Place these on a plate and set them aside.

Cooking the Meatballs

Heat a pot over medium heat. Add a teaspoon of olive oil. Once the oil is hot, add the meatballs. Brown them on all sides. This should take about 5 minutes. When they are golden, take them out and place them on a separate plate.

Making the Soup

In the same pot, pour in 6 cups of low-sodium chicken broth. Add 1 can of diced tomatoes, with their juice. Use a wooden spoon to scrape up any bits stuck to the bottom. This adds flavor. Bring this mix to a gentle simmer.

Once it simmers, return the meatballs to the pot. Add 1 cup of small pasta, like orzo or ditalini. Cook this mix according to the pasta's package instructions, usually around 8-10 minutes. The pasta should be tender but still firm.

Final Steps

Now, stir in 1 cup of chopped spinach and the juice of 1 fresh lemon. Let it simmer for another 2 minutes. The spinach should wilt and get bright green. Taste the soup. Adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley for a nice touch.

Tips & Tricks

Perfecting the Meatballs

To make great meatballs, use cold ingredients. This helps the meat stick together well. When mixing, don’t overwork the meat. Just blend it until it looks good. For even browning, heat your oil until it shimmers. Place the meatballs gently in the pot. Avoid crowding them; this lets them brown nicely on all sides.

Cooking Pasta in the Soup

To know when your pasta is ready, check the package. Most small pasta cooks in 8-10 minutes. You want it tender but still firm. For this soup, I recommend orzo or ditalini. Both types add a nice texture and soak up the broth well.

Enhancing Flavor

For extra flavor, add fresh herbs like dill or mint. They pair well with the soup. I often use homemade broth for depth. If you use store-bought, choose a low-sodium option. This way, you control the salt level in your dish. Always taste before serving to adjust the seasoning.

Variations

Alternative Proteins

You can change the meat in this soup. Ground turkey or chicken works well. These options are leaner, making the soup lighter. If you want a vegetarian meal, try meat substitutes like lentils or chickpeas. Both add protein and flavor.

Broth Options

You can swap chicken broth for other types. Beef broth gives a richer taste. Vegetable broth is great for a lighter option. For more flavor, try adding a splash of white wine. Herbs and spices, like bay leaves or thyme, also boost the soup's taste.

Additional Veggies

To make the soup even healthier, add more vegetables. Diced zucchini or sliced carrots cook well in the broth. Leafy greens like kale or Swiss chard can also work. They add nutrients and color to your dish.

Storage Info

Refrigeration

You can store the One-Pot Greek Meatball Soup in the fridge for up to four days. Make sure to let it cool to room temperature before placing it in an airtight container. For reheating, use a pot on the stove over medium heat. Stir occasionally until the soup is hot. You can also use a microwave, but avoid overheating to keep the meatballs moist.

Freezing the Soup

To freeze the soup, let it cool completely. Then, divide it into portions using freezer-safe containers. Leave some space at the top of each container to allow for expansion. The soup can stay frozen for up to three months. To thaw, simply place the container in the fridge overnight. If you're in a hurry, you can use the microwave on the defrost setting.

Meal Prep Tips

For meal prep, consider portioning the soup into single servings. This makes it easy to grab a quick meal. You can also pair it with warm bread or a salad for a complete meal. To save time on busy days, prepare the meatballs in advance and freeze them. When you’re ready to cook, just add them to the broth and pasta for a quick and tasty dish.

FAQs

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. To prepare in advance:

- Cook the meatballs as directed and let them cool.

- Store the meatballs in an airtight container.

- Make the soup base separately and store it.

- Combine them before serving to keep flavors fresh.

This way, you save time and have a great meal ready to serve.

What can I substitute for breadcrumbs?

If you need a substitute for breadcrumbs, here are some great options:

- Crushed crackers work well and add flavor.

- Oats can be ground to a fine powder.

- Almond flour is a good gluten-free choice.

- Cornmeal also adds a nice texture.

These alternatives keep your meatballs tasty and help bind them.

How do I store leftovers?

To store leftovers properly, follow these tips:

- Let the soup cool completely before storing.

- Use airtight containers for best results.

- Refrigerate for up to three days.

- Reheat gently on the stove to keep the flavors.

This way, you keep your soup tasting fresh and delicious.

Can I use other types of pasta?

Yes, you can use other types of pasta in this recipe. Here are some great choices:

- Small shells work well and hold the broth.

- Fusilli adds fun shapes and texture.

- Macaroni can also be a tasty option.

- Gluten-free pasta is available if needed.

These options let you customize the dish to your liking!

This soup recipe brings warmth and comfort with simple, fresh ingredients. By mixing ground meat with herbs and spices, you create tasty meatballs. Simmering them in broth with pasta and spinach delivers a hearty meal. You can switch proteins or add veggies for variety. Don’t forget about storing leftovers for quick meals later. With these tips, you can enjoy this soup time and again. Cooking doesn’t have to be hard; it can be fun and rewarding!