Pork Meatball Soup

pork meatball souop sprinkled with parsley in a bowl.

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This comforting pork meatball soup with homemade meatballs and vegetables is a family favorite for any season.

Prep Time30

Cook Time30

Course: Main Course, Soup

Cuisine: Eastern Europe

Servings: - 6 servings

Calories: 624kcal

Author: Adina

Equipment

Large soup pot

Ingredients

Pork Meatballs:

2½ tablespoons long-grain rice
1 lb ground pork Note 1
2 tablespoons dried breadcrumbs
1 large egg
2 tablespoons parsley chopped
½ teaspoon sweet paprika
¾ teaspoon fine sea salt
¼ teaspoon ground black pepper

Soup (Notes 2,3):

2 tablespoons olive oil
1 onion finely chopped
2 carrots grated
1 medium zucchini grated
1 red bell pepper finely chopped
2 medium tomatoes finely chopped
6¼ cups chicken stock
1 teaspoon thyme
2-4 teaspoons white wine vinegar
2 tablespoons parsley chopped

US - EU

Instructions

Cook the rice in salted water for around 7 minutes, or until it is halfway cooked. Drain thoroughly.
2½ tablespoons long-grain rice
Prepare the soup vegetables by grating the carrot and zucchini, and finely chopping the onion and red bell pepper.
1 onion + 2 carrots + 1 medium zucchini + 1 red bell pepper
Make pork meatballs: In a bowl, combine the ground pork, partially cooked rice, breadcrumbs, chopped parsley, egg, sweet paprika, salt, and pepper. Mix thoroughly, then form 25–30 meatballs roughly the size of a walnut. Wetting your hands occasionally will make shaping easier.
1 lb ground pork + rice + 2 tablespoons dried breadcrumbs + 1 large egg + 2 tablespoons parsley + ½ teaspoon sweet paprika + ¾ teaspoon fine sea salt + ¼ teaspoon ground black pepper
Cook vegetables: Heat the oil in a large pot and sauté the onion, carrot, zucchini, and bell pepper for about 5 minutes, stirring occasionally. Add the chopped tomatoes and pour in the stock. Bring the mixture to a boil and let it cook gently for another 5 minutes.
2 tablespoons olive oil + vegetables + 2 medium tomatoes + 6¼ cups chicken stock + 1 teaspoon thyme
Simmer meatballs: Gently add the meatballs and thyme to the simmering soup (the easiest way to do it is to place 2-3 meatballs on a slotted spoon and gently lower them into the soup). Simmer the meatballs on medium-low heat for 12–15 minutes, or until the meatballs are fully cooked.
Adjust the taste with salt, pepper, and white wine vinegar, starting with 1 teaspoon and adding more if desired. Add the chopped parsley.
2-4 teaspoons white wine vinegar + 2 tablespoons parsley

Notes

Ground meat: You can also use a mix of pork and beef, just beef, or stick with turkey.
To make the soup more filling, you can add a little extra rice (1–2 tablespoons) with the stock, 1 - 2 small diced potatoes for a more stew-like texture, or a very small handful of tiny pasta shapes like orzo, ditalini, or small shells toward the end of cooking. You can also stir in a drained can of beans or a handful of red lentils while the soup simmers.
Make ahead: You can make the soup one day in advance. Let it cool completely and store the covered pot in the fridge.

Nutrition