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Meatball and Vegetable Soup

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“This yummy wholesome soup is great for a family supper accompanied with corn muffins or bread and leftovers re-heat beautifully the second day for a quick wholesome lunch.”

Ingredients Nutrition


  1. Peel eggs and seperate yolks from the whites and chop each seperately and set aside.
  2. Combine yolks, rice, bread crumbs, green onion, garlic, olives, sage, cocoa, cilantro, cinnamon and meat in a large bowl, stirring with a wooden spoon or your hands to combine well.
  3. With floured hands, make meatballs using approximately 1- 1 1/2 tablespoons of the meat mixture (there will be at 4- 5 dozen meat balls).
  4. In a soup pot or dutch oven combine water, tomato paste, chicken broth, oregano and chili powder over high heat and bring to a boil.
  5. Drop meatballs into boiling broth and bring back to a boil.
  6. Lower heat to medium- low and simmer covered for 30 minutes.
  7. Add potato cubes and simmer for an additional 10 minutes.
  8. Add zucchini and summer squash and simmer uncovered an additional 10 minutes.
  9. Add peas and corn and simmer uncovered an additional 5 minutes.
  10. Remove from heat and stir in chopped egg whites.
  11. If desired garnish individual bowls with optional garnishes (cheese, olives, green onions,cilantro and/or sour cream).

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