Vegetable Soup with Meatballs

5 from 7 votes
Prep Time 20 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 50 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 58 kcal


For the meatballs

  • 3 piece Marrow bone
  • 2 piece Chopped onions
  • 1 bunch Soup greens fresh
  • Salt to taste
  • Black pepper from the mill to taste
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried marjoram
  • Freshly chopped parsley
  • 4 medium-sized Potatoes peeled fresh and cut into small pieces
  • Chopped parsley stalks
  • 1,5 liter Water
  • 500 g Mixed minced meat
  • 1 teaspoon Salt
  • Black pepper from the mill to taste
  • 1 piece Spring onions fresh, cut


  • The vegetables from the soup greens, there were carrots, leek, celery and 1 bunch of parsley, clean and cut into small pieces. Chop the parsley. Simmer 1 carrot and 1 piece of celery with the bones, salt, pepper, parsley stalks and the dried herbs to a broth for 2 hours.
  • In the meantime, knead the minced meat with the ingredients and form small meatballs out of them. After 2 hours, remove the bones from the broth. Add the meatballs, the remaining vegetables and potatoes. Let everything simmer again for 30 minutes.
  • Finally mix in the parsley and season well again. Good Appetite.


Serving: 100gCalories: 58kcalCarbohydrates: 0.5gProtein: 4.8gFat: 4.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Creamy Rigatoni

Drunk Bundt Cake