My cookbook is here! 
This soup is so hearty and warming you will be completely satiated.
It does not get more satisfying and yummy than this soup! The flavors are simple yet delicious and there’s no need for pasta or rice because the whole and fresh ingredients will fill you up.
The mushrooms are a must for extra veggies and the ground meat is substitutable with whatever you have on hand. I love to make this with lamb or pork, but turkey or chicken are also amazing here.
For the meatballs, the ingredient list is short and powerful. You don’t need a lot to make these delectable and poppable. You can fry them in the pot before you make the soup but I prefer baking them. Quick and painless, no need to stand over the pot for double the time.
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Easy Meatball Mushroom Soup
Ingredients
Meatballs:
- 1 lb (453.59 g) ground beef, (any ground meat works)
- 1/2 cup (30 g) panko bread crumbs
- 1 egg
- 1/3 cup (33.33 g) grated parmesan cheese
- 1 tbs olive oil
- 1 tsp each salt, garlic powder + onion powder
Soup:
- 2 tbs butter
- 2 tbs olive oil
- 1 medium onion,, diced
- 2 medium carrots,, diced
- 3 celery stalks,, sliced
- 12 oz (340.2 g) baby bella mushrooms,, sliced
- 4 cloves garlic,, minced
- 1 tbs Italian herb seasoning
- 1 tbs paprika
- salt and pepper, to taste
- 2 tbs tomato paste
- 4 tbs all purpose flour
- 6 cups (1.42 kg) low sodium chicken broth
- Optional Garnish: parsley + grated parmsan
Instructions
Meatballs:
- Preheat your oven to 400ยฐF. Line a baking large baking sheet with parchment paper. Using your hands, gently combine all of the meatball ingredients in a large bowl – do not overmix. Form small meatballs and place on baking sheet, bake for 17 minutes or until cooked through.
Soup:
- In a large pot, melt the butter and the olive oil together. Add in the onion, carrot and celery and saute for 2-3 minutes on medium heat. Add in the mushrooms next and stir for another 2-3 minutes. Stir in the garlic for 30 seconds. Add in the Italian herb seasoning, paprika, salt and pepper to taste and tomato paste and stir to coat all. Next sprinkle on the flour and stir again to coat all. Pour in the broth and bring to a boil. Lower the heat to a simmer and cover and cook for 15 minutes.
- Next, dump the meatballs into the soup and stir. Taste the broth and adjust any seasonings, if needed. Garnish with parsley and freshly grated cheese.
I made this when my granddaughter graduated from the US Marines Basic Training. She and her siblings as well as her mother (my daughter) always wait to see what Grannie Annie is going to come up with! The soup was such a hit! I served the parsley and cheese individually like a waiter would! I made cornbread muffins but offered crackers as well. Curry Rice, Potato Salad, Hot Cinnamon Clove Tea and Walnut Bark rounded out the meal! Thank you, Stellla!
Hi Derest, Sounds SO DELICIOUS! Your family is very lucky!
Congratulations to your granddaughter too!
Delicious! I made it just as written and loved it, then made it again and I used beef broth. To bump up the heartiness, I added a can of large white beans and chopped kale. It was more like a minestrone by adding the beans.
Soup-er yummy
I have made it several times and shared your soup post with several friends who are equally impressed!
Thank you for your great soup recipes
I am ready for winter!
Hello! Sounds great with the white beans! I need to try it that way! Thanks for the feedback!
have you tried crushed pork rinds to substitute for panko as a low carb option?
This soup was delicious. I made the meatballs out of ground turkey because that is what i had on hand, I am sure beef would be a good choice also. I did add 1/3 cup of barley which went perfect with the mushrooms. Thank you, I will be making this soup again!
Delicious. We prefer a bit less spice, so I made the (chicken) meatballs without onion and garlic powder. I also omitted the paprika. I used better than bouillon to make the broth. And I added quinoa where I might have used pasta. Still flavorful. Now in our rotation. Thanks for the recipe.
Best soup ever! I have made it a few times now and my family keeps asking for more. I always go to Hungry Happens first when I’m looking for a new recipe!
This is an outstanding soup, so full of flavor. I added about 3 handfuls of cooked rainbow rotini with the meatballs, only because we like a little pasta with meatball soup. Thanks so much for sharing your recipe!
Can you make this by substituting mozzarella instead of parmigiana cheese?
How can I lower the carb count? Is there something I can use instead of panko?
I’m assuming that’s where most of the carbs are coming from. I’m trying to go low-carb.
So far one of the favorite soups from your homepage, yum!
Made this tonight exactly as written and it was sooo good! Nice job on the recipe. ๐
Iโm not a big ground beef girl, but the soup is so delicious and comforting. Family favorite.๐ฅฐ The only change I made was I used beef broth instead of chicken broth.
really delicious. my son isn’t a soup lover but this one he likes!
Super Delicious. I think I will decrease the time on the meatballs next time. They felt just a tad dry.
Hi Andrea, glad you enjoyed the soup! Thanks so much for trying it!
I will definitely ba making this again. I used ground chicken since thatโs what I had. I followed the recipe as it and it was wonderful.
Hi Marcia, so glad you enjoyed the soup! ANd thanks so much for giving it a try!
very tasty, I added the meatballs back during the simmer step (15 min) rather than afterwards and they got nice and moist that way. I also added some red wine before the broth and threw in some chard at the end for extra color and nutrition. it was excellent with some bread and cheese. would make again!