Soup season is on! Try this tender Mini Meatball & Mushroom Soup, a meaty and light soup that is perfect for a chilly evening!
The beauty of soup is that you can use any ingredients you like to make a delicious, nutritious warming meal. You can add any veggies, protein, broth, and seasonings and after lots of simmering, you will have a hearty meal fit for the whole family!
Switch up your soup game with Mini Meatball & Mushroom Soup, a warm bowl of goodness with juicy, herby meatballs in a garlicky mushroom broth. Serve alongside your favorite garlic bread, a scoop of rice, or serve on its own for a well-rounded meal!
Making Perfect Mini Meatballs
Meatballs are delicious, yet sometimes a challenge to make. Keeping them moist is often a challenge, however, here are some tips for perfect meatballs every time!
To start, mix your meat with forks only. Using your warm hands can melt the fat within the ground beef, leading to a dry meatball. Also, roast your meatballs! Roast your shaped meatballs at a high temperature to sear them before adding them to soup. This adds a depth of roasted flavor and also helps the meatballs keep their shape in the soup.
Ingredients in Mini Meatball & Mushroom Soup
- 1 tablespoon olive oil
- 1 large onion, diced
- 12 oz. sliced baby bella mushrooms
- 1 cup sliced carrots
- 4 cups beef stock
- 4 cups water
- 1 heaping tablespoon beef bouillon paste
- 1 heaping tablespoon vegetable bouillon paste
- 2 bay leaves
- 1 heaping tablespoon roasted garlic paste
For the Mini Meatballs:
- 2 lbs. ground beef and ground pork mix (80/20)
- 2 tablespoons roasted garlic paste
- 1 tablespoon beef bouillon paste
- ¾ cup GF rolled oats
- 2 eggs
- 1 teaspoon crushed red pepper flakes
- ⅛ cup freshly chopped basil
- 1-2 tablespoons milk
How to Make Mini Meatball & Mushroom Soup
In a large stock pot, add the olive oil and set the heat to medium.
Add the onion and cook, stirring frequently, until translucent, about 3-4 minutes.
Next, mix in the mushrooms and carrots. Continue to brown the veggies for 8-10 minutes until a deep brown fond forms at the bottom of the pot.
Deglaze the pot with the beef stock and water. Bring to a simmer. Mix in the beef and veggie bouillon, bay leaves, and garlic paste. Continue simmering while you make the meatballs.
For the meatballs, preheat the oven to 400 degrees F.
Mix all ingredients in a large bowl using a fork until totally homogenous. Using your hands to mix meatballs causes the fat in the meat to melt due to your body warmth. Using a fork keeps the flavorful fat within the meatball.
Use a tablespoon measurement to portion and roll out your meatballs. Remember, these are mini meatballs!
Add your meatballs to a sheet tray as you roll. Once they are all formed, bake them in a preheated oven for 25-30 minutes until browned.
Remove the meatballs from the oven and allow to cool slightly. Gently add them to the soup.
Simmer for 30 minutes for the flavors to blend.
Serve and enjoy!
Mini Meatball & Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 12 oz. sliced baby bella mushrooms
- 1 cup sliced carrots
- 4 cups beef stock
- 4 cups water
- 1 heaping tablespoon beef bouillon paste
- 1 heaping tablespoon vegetable bouillon paste
- 2 bay leaves
- 1 heaping tablespoon roasted garlic paste
For the Mini Meatballs:
- 2 lbs. ground beef and ground pork mix 80/20
- 2 tablespoons roasted garlic paste
- 1 tablespoon beef bouillon paste
- ¾ cup GF rolled oats
- 2 eggs
- 1 teaspoon crushed red pepper flakes
- ⅛ cup freshly chopped basil
- 1-2 tablespoons milk
Instructions
- In a large stock pot, add the olive oil and set the heat to medium.
- Add the onion and cook, stirring frequently, until translucent, about 3-4 minutes.
- Next, mix in the mushrooms and carrots. Continue to brown the veggies for 8-10 minutes until a deep brown fond forms at the bottom of the pot.
- Deglaze the pot with the beef stock and water. Bring to a simmer. Mix in the beef and veggie bouillon, bay leaves, and garlic paste. Continue simmering while you make the meatballs.
- For the meatballs, preheat the oven to 400 degrees F.
- Mix all ingredients in a large bowl using a fork until totally homogenous. Using your hands to mix meatballs causes the fat in the meat to melt due to your body warmth. Using a fork keeps the flavorful fat within the meatball.
- Use a tablespoon measurement to portion and roll out your meatballs. Remember, these are mini meatballs!
- Add your meatballs to a sheet tray as you roll. Once they are all formed, bake them in a preheated oven for 25-30 minutes until browned.
- Remove the meatballs from the oven and allow to cool slightly. Gently add them to the soup.
- Simmer for 30 minutes for the flavors to blend.
- Serve and enjoy!
