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Speedy Vegetable and Meatball Noodle Soup
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5 from 1 vote

Speedy One Pot Vegetable and Meatball Soup (with Soba noodles)

For this particular soup I like to use mixed broccoli, cauliflower, green beans and carrots. You can of course add corn, peas – tailor the veggies to what you love. Baby spinach or bok choy are great for boosting leafy green intake. We all eat a little differently in our family, so when it comes to adding pasta to this soup I tend to opt for Japanese soba noodles which are made partly from buckwheat flour or a gluten-free variety, because it agrees with us all. You can also add canned beans or chickpeas to bulk out the soup. Because the meatballs are poached gently in the soup, you can make them with 100% meat, avoiding various padding like flours, starches and thickeners added to store-bought meatballs. Pork and chicken mince work best here.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4

Ingredients

For the Meatballs:

  • 500 g chicken or pork mince

For the Soup:

  • 1 litre stock of choice
  • 3 cups mixed frozen veggies (I like broccoli, cauliflower, green beans, carrots)
  • 90 g soba noodles or small pasta (angel hair spaghetti, alphabet), gluten-free if you prefer
  • 1 cup baby spinach leaves
  • Salt and pepper to taste

Other things you could add:

  • 1 small can red kidney beans
  • 1 small can chickpeas

Instructions

To make the Meat Balls:

  • Divide mince into 12 even portions. Squish and roll each portion in your hands into a tight ball. Set aside for a minute while you prepare the soup (on the benchtop is fine but if it’s really hot, place them back in the fridge).

To make the Soup:

  • Place stock and veggies (and canned beans, if using) into a large saucepan and bring to a boil over high heat. Gently pop in the meatballs. Bring the soup back to the boil, then lower heat to a simmer and cook for a further 8 minutes. Add pasta and cook for a further 3-4 minutes (if your pasta requires more cooking, add it earlier). Turn off the heat and add baby spinach. Season with salt and pepper, to taste and serve.
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