Homemade Meatball Soup with Potatoes and Fresh Dill
A hearty, clear-broth meatball soup with tender beef meatballs, potato chunks, carrots, and a generous handful of fresh dill. Simple, comforting, and ready in just over an hour.
This meatball soup is the kind of recipe that asks almost nothing of you and gives back a great deal. The broth is clear and clean-tasting, built from sautéed onion, carrot, and a small amount of tomato paste that gives it the warm golden color without pushing it into tomato soup territory. The meatballs are made from ground beef seasoned simply with grated onion, garlic, egg, and breadcrumbs, and they go directly into the simmering broth raw – no browning step, no extra pan to wash. Potatoes go in at the same time and the whole thing is done in under an hour. Fresh dill stirred in just before serving is what ties it together.
The grated onion in the meatball mixture is worth mentioning specifically. Finely diced onion stays in distinct pieces inside the meatball and can create dry spots. Grated onion dissolves into the meat, keeping every meatball moist all the way through and distributing the flavor evenly. Use the fine side of a box grater, squeeze out a little of the liquid if it seems very wet, and the texture of the finished meatball will be noticeably better.
The most common mistake with this kind of soup is overworking the meat mixture. Mix until the ingredients are just combined – ten or fifteen seconds with your hands – and stop. Overworked ground beef tightens up as it cooks and produces a meatball that is dense and rubbery rather than tender. The other common issue is rolling the meatballs too small, which makes them fall apart in the broth before the potatoes are done. Aim for meatballs about 3-4 cm (1.5 inches) in diameter – roughly the size of a large walnut.
Dropping the meatballs raw into a simmering broth rather than browning them first keeps the broth clear and light. If you prefer more color and a slightly richer flavor on the meatballs, sear them first in a hot skillet with a tablespoon of oil for 2-3 minutes before adding them to the soup. Both approaches work – the raw-drop method is more traditional in Eastern European cooking and produces a cleaner result.
For another hearty Eastern European soup in a similar spirit, our Ukrainian Homemade Borscht uses the same simple, vegetable-forward approach but builds its broth from beef on the bone with beets and cabbage. And if you enjoy one-pot soups with meat and pasta, our Tortellini Soup with Sausage and Spinach follows a similar logic with Italian flavors.
Ingredients for Homemade Meatball Soup with Potatoes and Fresh Dill
- For the meatballs:
- 600g (1.3 lb) ground beef (or a mix of beef and pork)
- 1 small onion, finely grated
- 2 garlic cloves, finely minced
- 1 egg
- 3 tablespoons breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the soup:
- 1 tablespoon sunflower oil or olive oil
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced into small cubes
- 2 tablespoons tomato paste
- 1.5 liters (6 cups) beef broth or chicken broth
- 500ml (2 cups) water
- 4 medium potatoes (about 500g / 1.1 lb), peeled and cut into 2 cm (0.8 inch) cubes
- 2 bay leaves
- Salt and black pepper, to taste
- Large bunch of fresh dill, roughly chopped, for serving
How to Make Homemade Meatball Soup with Potatoes and Fresh Dill
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1
Make the meatball mixture: combine the ground beef, grated onion, minced garlic, egg, breadcrumbs, salt, and pepper in a bowl. Mix briefly with your hands until just combined - do not overwork. Cover and refrigerate while you build the soup base.
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2
Heat the oil in a large heavy pot over medium heat (about 175°C / 350°F). Add the diced onion and cook for 5-6 minutes until softened. Add the diced carrots and cook for another 3-4 minutes.
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3
Add the tomato paste and stir into the vegetables. Cook for 1-2 minutes until the paste darkens slightly and smells fragrant.
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4
Pour in the broth and water. Add the bay leaves and bring to a gentle simmer (about 90°C / 195°F). Season with salt and pepper.
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5
Remove the meatball mixture from the refrigerator. With wet hands, roll it into balls about 3-4 cm (1.5 inches) in diameter - roughly the size of a large walnut. You should get about 24-28 meatballs.
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6
Carefully drop the meatballs one by one into the simmering broth. Add the potato cubes at the same time. Do not stir for the first 3-4 minutes while the meatballs set.
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7
Simmer uncovered for 20-25 minutes until the meatballs are cooked through and the potatoes are tender when pierced with a knife. Skim any foam from the surface in the first few minutes of cooking.
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8
Remove the bay leaves. Taste and adjust salt and pepper. Remove from the heat and stir in the chopped fresh dill.
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9
Ladle into bowls and serve immediately with crusty bread.
Nutrition (per serving)
- Carbs 25g · 25%
- Protein 24g · 24%
- Fat 22g · 50%
Tips & FAQ
How do I stop the meatballs from falling apart in the broth?
Can I use a different meat for the meatballs?
Can I add other vegetables?
How should I store and reheat leftovers?
Can I make the meatballs ahead of time?
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