Ball Vegetable Soup Recipe

Ball Vegetable Soup is one of those classic comfort foods that combines the goodness of hearty vegetables with the warmth of a flavorful broth. It’s a dish that’s both nourishing and satisfying, making it the perfect choice for those chilly evenings when all you crave is something homemade and wholesome. Plus, it’s super customizable-whether you’re vegetarian, vegan, or just looking to clean out your fridge, this recipe has something for everyone.

What makes this soup stand out is its balance of textures and flavors. You’ve got the crunchiness of fresh vegetables, the rich and savory undertones from the seasonings, and a bit of zest that comes from a special twist: the addition of "balls" in the soup. These balls are often made from ingredients like meat, tofu, or grains, and they bring a delightful bite that complements the soup’s smooth liquid base.

So, let’s dive into the details of making this delightful dish that can feed both your soul and your stomach!

Now that you’re already salivating over the idea, let’s break down the recipe. You don’t need any fancy equipment or rare ingredients here. With a little chopping, stirring, and some patience, you’ll be enjoying a bowl of delicious Ball Vegetable Soup in no time!

Ingredients Needed

Here’s a list of everything you’ll need to prepare this delicious soup. Feel free to swap out some of these ingredients based on what’s available to you or to suit your personal preferences!

For The Soup Base
- 1 tablespoon olive oil (or butter, for a richer flavor)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 2 cups chopped kale or spinach (for a little green)
- 1 potato, diced (adds heartiness to the broth)
- 1 can (15 oz) diced tomatoes, with juice
- 4 cups vegetable or chicken broth (use your preferred stock)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
For The Balls (You Can Choose Between These Options Depending On Your Preference)
- Meatballs (for a hearty, meaty version):
  - 1 lb ground beef or turkey (or a mix)
  - 1 egg
  - 1/4 cup breadcrumbs
  - 2 tablespoons grated Parmesan (optional)
  - 1 teaspoon garlic powder
  - Salt and pepper to taste
- Vegetarian Balls (for a plant-based take):
  - 1 cup cooked quinoa or rice
  - 1/2 cup grated carrots
  - 1/4 cup chopped parsley
  - 1/4 cup breadcrumbs or oat flour
  - 1 tablespoon ground flaxseed (acts as a binding agent)
  - 1 teaspoon cumin or curry powder (optional for extra flavor)
  - Salt and pepper to taste

Cooking Instructions

Now that we’ve got our ingredients together, let’s walk through the cooking process. Don’t worry-there are just a few steps to follow to make this hearty soup!

Prepare The Ball Mixture (Meat Or Vegetarian)
- Meatballs: In a large mixing bowl, combine the ground meat, egg, breadcrumbs, Parmesan, garlic powder, salt, and pepper. Roll the mixture into small balls about the size of a marble (about 1 inch).
- Vegetarian Balls: In a separate bowl, mix the quinoa (or rice), grated carrots, parsley, breadcrumbs, flaxseed, and seasoning. Form into small balls, roughly the same size as the meatballs.
Cook The Soup Base
- In a large soup pot, heat the olive oil (or butter) over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 3-5 minutes until softened and fragrant.
- Add the diced carrots, zucchini, and potato. Stir to combine and cook for another 3 minutes.
- Pour in the vegetable or chicken broth, followed by the can of diced tomatoes (with juice). Add the dried thyme and bay leaf, then season with salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to low and simmer for 10-15 minutes until the vegetables begin to soften.
Add The Balls
- Carefully drop the prepared balls into the simmering soup. (They’ll float to the top as they cook.)
- Cover and let them cook for an additional 15-20 minutes. The balls should be fully cooked through and tender. If you’re using meatballs, you can check the internal temperature with a thermometer- it should reach 160°F for poultry or 165°F for beef.
Finish And Serve
- Remove the bay leaf, taste the soup, and adjust the seasoning if necessary. Add the chopped kale or spinach in the final few minutes of cooking, allowing it to wilt into the soup.
- Ladle the soup into bowls and serve hot with a slice of crusty bread for dipping.

Ingredient Insights

Let’s take a moment to talk about why these ingredients make the Ball Vegetable Soup so delicious and nutritious:

Vegetables: The combination of potatoes, carrots, and zucchini is a classic choice in many soups. Potatoes add heartiness and texture, carrots contribute sweetness and color, while zucchini adds a mild, slightly sweet flavor that complements the other veggies.
Leafy Greens: Kale and spinach provide a nutritional punch, packed with vitamins and minerals, especially iron and vitamin K. They’re also a great source of fiber, which aids in digestion.
Herbs & Spices: Thyme and bay leaves are traditional herbs that add depth to the broth. Garlic enhances the savory notes of the soup, and the thyme adds a fragrant earthy element.
Broth: The stock is the base of your soup, and using a good-quality vegetable or chicken broth is essential for creating that rich, flavorful foundation. You can even go the extra mile by making your own broth from scratch!
The Balls: Whether you’re opting for meat or vegetarian balls, they’re a great way to add texture and extra flavor to the soup. Meatballs provide that savory, satisfying bite, while veggie balls bring a lighter yet still hearty alternative.

Expert Tips

For the Best Flavor: Sautéing the onions and garlic until golden brown releases their natural sweetness, giving your soup a richer base. Don’t rush this step!
Use Fresh Herbs: If you have access to fresh thyme or parsley, they’ll add a more vibrant flavor compared to dried herbs.
Make Ahead: This soup gets even better the next day as the flavors meld together. You can make it in advance, store it in the fridge, and reheat it for a quick, comforting meal.
Use Frozen Veggies: If you’re in a pinch or don’t have fresh vegetables on hand, frozen veggies work perfectly well. Just make sure to thaw and drain them before adding to the soup to prevent excess moisture.
Get Creative with the Balls: You can mix and match ingredients to make the balls your own. Try adding cooked lentils or chickpeas to your veggie balls for an added protein boost!

Recipe Variations

While the base recipe is delicious as is, there are plenty of ways to switch things up depending on your tastes:

Add Beans: Throw in a can of kidney beans, chickpeas, or white beans for an extra hit of protein and fiber. You can also use beans to replace part of the grains in the veggie balls for a more filling soup.
Switch the Greens: If you don’t have kale or spinach, feel free to use Swiss chard, arugula, or even collard greens. Each one brings its own flavor and texture.
Spicy Kick: Add a dash of red pepper flakes, chili powder, or even a chopped jalapeño to give your soup a spicy twist.
Grains Galore: For a heartier soup, consider adding small pasta (like orzo or elbow macaroni) or cooked grains like farro or barley to the mix.
Creamy Version: If you want a creamier version, add a splash of coconut milk or heavy cream towards the end of cooking. This adds a silky texture without losing the soup’s rustic charm.

Final Words

Ball Vegetable Soup is more than just a meal-it’s a feel-good, wholesome experience. With its mix of fresh vegetables, savory broth, and hearty balls, this dish has something for everyone. Whether you’re looking for a nutritious dinner, something to feed the whole family, or just a big pot of comfort, this recipe delivers.

Plus, it’s highly adaptable. You can take this basic formula and make it your own, tweaking the ingredients based on what you like or what’s in season. It’s a versatile and delicious meal that works year-round and is a hit at any gathering.

Ball Vegetable Soup Recipe