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Meat, Meal soups and plant based

Veal meatball and vegetable soup

Veal meatball and vegetable soup is a full meal for 4, ready in 50 minutes, rated easy, at about €2.80 per person. The key to success is handling the meatball mixture gently and cutting the vegetables small so they cook quickly in the broth.

Tonight, tender little veal meatballs swim in a vegetable broth, a dish that wins over even the pickiest kids.

Veal meatball and vegetable soup
Total time
50 min
Difficulty
Easy
Cost per person
€2.80
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

In this soup, the veal meatballs stay tender thanks to the egg and breadcrumbs, while carrots, zucchini and potato soften gently in a parsley scented broth. It's a dish that's filling without being heavy, somewhere between a soup and a light stew, perfect when the evenings start to cool down.

This is the kind of weeknight dinner you make when you want something comforting without spending hours in the kitchen. Kids usually love fishing the meatballs out with a spoon, and crusty bread dunked in the broth always goes down well at the table.

The ingredients

4 people

Butcher

  • Ground veal 500 g

Dairy

  • Egg 1

Pantry

  • Breadcrumbsoften in the pantry 3 tbsp
  • Vegetable bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Parsley 1 bunch
  • Carrots 3
  • Zucchini 2
  • Onion 1
  • Potato 1

Bakery

  • Country bread 8 slices

Allergens Gluten, Eggs, Celery

The step by step recipe

  1. Mix the ground veal with the egg, breadcrumbs, half the chopped parsley, salt and pepper, then roll into small meatballs.

    Don't overwork the mixture, it would turn tough.

  2. Bring 1.5 liters of water to a boil with the crumbled bouillon cube, the onion, carrots and diced potato. 15 min

    Cut the vegetables small, they cook fast and eat well by the spoonful.

  3. Drop the meatballs into the simmering broth and let them cook without stirring. 10 min

    Don't stir at first, they need to firm up before you touch them.

  4. Add the sliced zucchini and let it cook. 5 min

    Zucchini cooks fast, add it only at the end.

  5. Adjust the seasoning, sprinkle with parsley and serve with the bread.

    The meatballs taste even better in the soup the next day.

Our tips to get it right

  • Shape meatballs of even size, a bit smaller than a walnut, so they all cook at the same rate.
  • Keep the broth at a gentle simmer rather than a hard boil, the meatballs stay tender and hold together better.
  • Taste the broth before serving, since the bouillon cube already adds salt, so adjust seasoning only at the end.

The variations

  • Swap the veal for ground pork or a pork and beef mix for a stronger flavor.
  • For a vegetarian version, replace the meatballs with mashed chickpea and breadcrumb balls.
  • For rushed weeknights with kids, blend part of the broth with the vegetables for a smoother texture.

What to serve it with

  • Toasted crusty bread
  • A simple green salad
  • A glass of lemon water

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container, and the meatballs soak up even more flavor the next day. It freezes well for up to 2 months, without the bread. Reheat gently on the stovetop, adding a splash of water if the broth has reduced too much.

Questions about this dish

Can you make the meatballs ahead of time?

Yes, you can shape them the day before and keep them raw in the fridge in a sealed container. Drop them straight into the simmering broth the day you serve the soup.

Can you substitute the breadcrumbs in the meatballs?

You can use crumbled stale bread instead of breadcrumbs. The meatballs will stay just as tender, with a slightly more rustic texture.

Why do the meatballs sometimes fall apart in the soup?

This usually happens if the broth boils too hard or if you stir too soon after adding them. Let them firm up for a few minutes undisturbed before stirring gently.

Can you use other vegetables in this soup?

Yes, leeks or turnips cut small pair very well with the veal meatballs. Always keep the dice small so the cooking time stays quick and even.

How long does it take to make a veal meatball and vegetable soup?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a veal meatball and vegetable soup?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a veal meatball and vegetable soup cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, celery. Always check the labels of the products you buy.

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