💡 Quick Hits
- •The Soup: A hearty, comforting soup packed with juicy mini meatballs, tender potatoes, carrots, and vermicelli noodles.
- •Time Commitment: Super quick and hassle-free, making it perfect for a cozy weeknight meal.
- •How It’s Made: The Thermomix® handles all the chopping, meatball mixing, and simmering for you.
Ever have one of those days where you just need a warm, comforting meal that comes together with zero fuss and is a total hit with the whole family? That’s where this delicious Meatball Soup comes in!
The Thermomix® does all the heavy lifting—it chops the veggies and simmers the soup right in the bowl so you don’t have to baby a pot on the stove. Plus, the meatball mixture comes together in just a few seconds.
In no time at all, you’ll have a hearty, down-home soup on the table. Loaded with tender noodles, fresh veggies, and savory mini meatballs, it’s seriously satisfying.
Here’s why you’ll love this recipe:
- Quick and totally hassle-free to make
- A cozy, comforting meal for busy weeknights
- Perfect for Thermomix beginners
- A total crowd-pleaser for the whole family
- Made with simple pantry staples
- Hearty, filling, and so satisfying
- Packed with a delicious combo of pasta, veggies, and mini meatballs
- Super quick cleanup with minimal dishes
My Top Tips for Success
Slice the carrots super thin, ideally using a mandoline slicer. This ensures they cook through completely and get nice and tender in the broth.
Dice the potatoes into small, uniform cubes. Keeping them even is key so they cook through perfectly during the 12-minute simmer time.
After the first chop in the mixing bowl, always use your spatula to scrape down the sides before running it again. This gives you a nice, fine, and even chop on the onions.
Keep those meatballs bite-sized! You should get about 60 mini meatballs out of the mixture, which allows them to cook quickly and evenly right in the soup.
Can You Make This Ahead of Time?
Yes! This soup is fantastic for meal prep and stores beautifully. Honestly, it often tastes even better reheated the next day once all those delicious flavors have had time to meld together.
Just store it covered in the fridge, then reheat on the stovetop or pop individual portions in the microwave.
Keep in mind that the noodles and potatoes will soak up some of the broth as it sits. If needed, just add a quick splash of water or broth when reheating!
Recipe Variations
Type of meat: Feel free to use lean ground beef, ground pork, or a beef-and-pork blend for the meatballs—whatever you prefer!
Adjust the broth: If you like a richer, bolder flavor, just stir in an extra pinch of vegetable bouillon before serving.
Ingredients You’ll Need for Meatball Soup
For the meatballs:
- 1 onion
- 14 oz (400 g) ground meat (beef, pork, or a blend)
- Salt
- Black pepper
For the soup:
- 1 onion
- 2 carrots
- 1.5 tbsp (20 g) oil
- 4.5 cups (1.1 liters) water
- 1 lb (450 g) potatoes
- 2 tsp vegetable bouillon powder
- 2 bay leaves
- 2.5 oz (75 g) vermicelli (or thin angel hair) noodles
- 1 tbsp frozen parsley (or fresh)
- Salt
How to Make German Meatball Soup
Instructions:
First, thinly slice the carrots. Peel the potatoes and cut them into small, bite-sized cubes.
To make the meatballs, peel one onion, quarter it, and toss it into the mixing bowl. Chop for 5 sec / Speed 5. Scrape down the sides of the bowl with your spatula and repeat once more to get it finely chopped.
Add the ground meat, a good pinch of salt, and black pepper, then mix for 30 sec / Dough Mode.
Roll the meat mixture into tiny bite-sized meatballs (you should get about 60 mini meatballs!). Pop them in the fridge to chill while you start the soup base.
Now for the soup: peel the second onion, quarter it, add it to the mixing bowl, and chop for 5 sec / Speed 5. Scrape down the sides of the bowl and repeat once more.
Add the oil and sliced carrots to the bowl, then sauté for 3 min / 120°C (250°F) / Reverse / Speed 1.
Next, add the water, vegetable broth, bay leaves, and diced potatoes, then cook for 12 min / 100° C / Reverse / Gentle Stir.
Then, toss in the vermicelli noodles and prepared meatballs, and cook for an additional 12 min / 100° C / Reverse / Gentle Stir.
Finally, stir in the frozen parsley, season with salt and pepper to taste, and serve it up piping hot!
Enjoy!
Alright, I hope you have a blast whipping this up!
Looking for another cozy soup recipe? Check out this Chicken Goulash Soup!
Best,
Christoph
German Meatball Soup
Click stars to rate now
Zutaten
Meatballs
- 1 Onion
- 400 g Ground meat ground beef or mixed pork and beef
- Salt
- Black pepper
Soup
- 1 Onion
- 2 Carrots
- 20 g Oil
- 1.1 l Water
- 450 g Potatoes
- 2 tsp Vegetable broth
- 2 Bay leaves
- 75 g Vermicelli noodles
- 1 tbsp Parsley frozen
- Salt
- Black pepper
Zubereitung
- 2 Carrots, 450 g PotatoesThinly slice the carrots. Peel the potatoes and cut them into small cubes.
- 1 OnionPeel and quarter the onion, place it in the mixing bowl, and chop for 5 sec / speed 5. Scrape down the sides of the mixing bowl and repeat.
- 400 g Ground meat, Salt, Black pepperAdd the ground meat, salt, and pepper, then mix for 30 sec / Dough Mode.
- Shape the mixture into tiny meatballs (about 60 total) and pop them in the fridge to chill.
- 1 OnionFor the soup base: peel and quarter the onion, add it to the mixing bowl, and chop for 5 sec / speed 5. Scrape down the sides of the bowl and repeat.
- 2 Carrots, 20 g OilAdd the oil and sliced carrots, then sauté for 3 min / 120° C / Reverse / speed 1.
- 1.1 l Water, 450 g Potatoes, 2 tsp Vegetable broth, 2 Bay leavesAdd the water, vegetable broth, bay leaves, and diced potatoes, then cook for 12 min / 100° C / Reverse / Soft Stirring mode.
- 75 g Vermicelli noodlesNext, gently add the vermicelli noodles and tiny meatballs. Cook for another 12 min / 100° C / Reverse / Soft Stirring mode until everything is tender and cooked through.
- 1 tbsp Parsley, Salt, Black pepperFinally, stir in the frozen parsley, salt, and pepper. Season to taste and serve cozy and warm!
German Meatball Soup
Click stars to rate now
Zutaten
Meatballs
- 1 Onion
- 400 g Ground meat ground beef or mixed pork and beef
- Salt
- Black pepper
Soup
- 1 Onion
- 2 Carrots
- 20 g Oil
- 1.1 l Water
- 450 g Potatoes
- 2 tsp Vegetable broth
- 2 Bay leaves
- 75 g Vermicelli noodles
- 1 tbsp Parsley frozen
- Salt
- Black pepper
Zubereitung
- 2 Carrots, 450 g PotatoesThinly slice the carrots. Peel the potatoes and cut them into small cubes.
- 1 OnionPeel and quarter the onion, place it in the mixing bowl, and chop for 5 sec / speed 5. Scrape down the sides of the mixing bowl and repeat.
- 400 g Ground meat, Salt, Black pepperAdd the ground meat, salt, and pepper, then mix for 30 sec / Dough Mode.
- Shape the mixture into tiny meatballs (about 60 total) and pop them in the fridge to chill.
- 1 OnionFor the soup base: peel and quarter the onion, add it to the mixing bowl, and chop for 5 sec / speed 5. Scrape down the sides of the bowl and repeat.
- 2 Carrots, 20 g OilAdd the oil and sliced carrots, then sauté for 3 min / 120° C / Reverse / speed 1.
- 1.1 l Water, 450 g Potatoes, 2 tsp Vegetable broth, 2 Bay leavesAdd the water, vegetable broth, bay leaves, and diced potatoes, then cook for 12 min / 100° C / Reverse / Soft Stirring mode.
- 75 g Vermicelli noodlesNext, gently add the vermicelli noodles and tiny meatballs. Cook for another 12 min / 100° C / Reverse / Soft Stirring mode until everything is tender and cooked through.
- 1 tbsp Parsley, Salt, Black pepperFinally, stir in the frozen parsley, salt, and pepper. Season to taste and serve cozy and warm!
