Eggplant and Zucchini Soup with Mini Meatballs
Sneak Preview: This eggplant and zucchini soup with mini meatballs is a vegetable soup inspired by ratatouille. Ready in about 35 minutes, it’s a satisfying one-pot meal that makes eggplant especially easy to enjoy.
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If you’re looking for a vegetable soup that makes eggplant easy to love, this eggplant and zucchini soup with mini meatballs is a great place to start. Inspired by ratatouille, it turns summer vegetables into a quick, satisfying one-pot meal.
Why Add Eggplant to Soup?
Eggplant softens into the broth and adds body without making the soup heavy.
How Does This Differ From Traditional Ratatouille?
Traditional ratatouille is a vegetable stew. This version adds broth and mini meatballs to turn it into a complete meal.
Why Mini Meatballs Work Best in Soup
Tiny meatballs cook quickly and give you a little protein in every bite without overpowering the vegetables.
Is It OK To Eat the Skin and Seeds of Eggplant?
As eggplants age and grow bigger, their skin becomes tougher and more bitter. If you buy a small eggplant, leave the tender skin on. It adds texture to the soup. Otherwise, peel it.
I never remove the seeds since this is soup. Nobody will notice.
Ingredients & Substitutions
• GROUND BEEF (or MINI MEATBALLS): Substitute chopped mushrooms for a vegetarian version.
• EGGPLANT: Choose a small, firm eggplant with pale seeds. Peel if the skin seems tough or bitter. No need to salt eggplant for this soup if it’s small and fresh.
• ZUCCHINI: No need to peel. Adds color and a classic ratatouille-style flavor.
• DICED TOMATOES: Use canned diced or whole tomatoes (break up before adding).
• ONION: Yellow or white onions work best. Frozen chopped onions are a convenient substitute.
• GREEN BELL PEPPER: Adds traditional ratatouille flavor. Substitute red, yellow, or orange peppers for a milder taste.
• BEEF BROTH: Substitute bouillon plus water or homemade broth.
How To Make Eggplant and Zucchini Soup with Mini-Meatballs
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Eggplant and Zucchini Soup with Mini Meatballs
Video
Ingredients
- ½ pound (227 g) ground beef
- 1 tablespoon olive oil
- ½ cup (80 g) onions, chopped
- ½ cup (74 g) green peppers, chopped
- 1½ teaspoon garlic, minced
- 2-3 medium (392 g) zucchini, sliced (1 pound)
- ½ small to medium (275 g) eggplant (peeled and diced–use the whole thing if you really love eggplant)
- 1 14-oz can (400 g) diced tomatoes
- 1 10-oz can (280 g) beef broth (or 1 tablespoon beef base or bouillon added to water)
- 1 cup+2 tablespoons (255 g) water
- ½ teaspoon dried basil
- 1 bay leaf
- 1 teaspoon Mushroom & Company Umami Seasoning (optional)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- grated parmesan cheese and fresh basil to garnish (optional)
Instructions
Form and Brown Meatballs:
- Form ½ pound (227 g) ground beef into mini meatballs. You can do this by hand, but my preference is to use a tiny ice cream dipper.
- Pour 1 tablespoon olive oil into a large saucepan or Dutch oven. When the oil glistens, add meatballs and brown on all sides.
Add Aromatics:
- Add ½ cup (80 g) onions, chopped and ½ cup (74 g) green peppers, chopped to ground beef, and saute for 2-3 minutes. Add 1½ teaspoon garlic, minced, and saute another minute.
Prep and Add Veggies:
- Add 2-3 medium (392 g) zucchini, sliced, ½ small to medium (275 g) eggplant, cubed.
Combine Ingredients:
- Stir in 1 14-oz can (400 g) diced tomatoes, 1 10-oz can (280 g) beef broth , 1 cup+2 tablespoons (255 g) water and ½ teaspoon dried basil, 1 bay leaf, 1 teaspoon Mushroom & Company Umami Seasoning, ½ teaspoon salt , ¼ teaspoon freshly ground black pepper Simmer for 15-20 minutes. Serve your soup when the vegetables are beginning to soften, but before the green skin on the zucchini turns a dull, lifeless green.
Garnish and Serve:
- Serve with freshly grated parmesan cheese if desired.
Notes
- Add 1-2 tablespoons of pesto instead of the basil.
- Use ground turkey, sausage, hot sausage, or Italian sausage instead of beef.
- Add 1/3 cup of dry white wine to the broth.
- A teaspoon of chopped parsley adds color and freshness.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for SaladinaJar.com
Final Thoughts
I have a few eggplant recipes for the days I get tired of eating green beans, broccoli, or baby carrots to satisfy my veggie requirements. This soup is one of my favorites because the mini meatballs make it hearty enough for a simple supper while the eggplant blends right in and adds body without taking over. It’s especially good with French bread or garlic sticks on the side. It’s especially good with French bread or Garlic Sticks.
— Paula, Home Economist
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Email me: Paula at saladinajar.com — photos help!
What a great dinner for the winter.
Romaine,
This Meatball Ratatouille soup looks so good. I will be trying it soon and I know my family will enjoy it as well. Thanks for sharing all your great recipes. You rock!
This soup sound delicious – and nutritionally is very good too.
i’ve always enjoyed this soup when you make it! i like the quiz at the beginning of your post….definitely got me to actually read the text.
Ironic that you post this today. We just watched the movie last night!!!