Name: Hearty Ratatouille Soup with Mini Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: ½ pound ground beef; 1 tablespoon olive oil; ½ cup onions, chopped; ½ cup green peppers, chopped; 1½ teaspoon garlic, minced; 2-3 medium zucchini, sliced ((1 pound)); ½ small to medium eggplant ((peeled and diced--use the whole thing if you really love eggplant)); 1 14-oz can diced tomatoes; 1 10-oz can beef broth ((or 1 tablespoon beef base or bouillon added to water)); 1 cup+2 tablespoons 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))

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Sneak Preview: A comforting Ratatouille Soup with MINI MEATBALLS, EGGPLANT, ZUCCHINI, TOMATOES, and BASIL. Quick, light, and flavorful—a perfect balance of hearty and healthy.

ratatouille soup in a bowl with basil and parmesan on the side for garnish

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This is the kind of soup you want when you’ve been eating too much rich or junky food. The veggies are comforting, and the meatballs satisfy. Savory broth warms you from the inside out.

Why You Will Enjoy This Soup

Comes together in 30-35 minutes
Easy way to make friends with eggplant
Zucchini and tomatoes reminiscent of ratatouille

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.

whole eggplant divided into halves. — This eggplant is perfect. The seeds are small, and the flesh is creamy white.

According to Rebecca Bragg from Livestrong.com, “The seeds of a fresh eggplant should be soft and barely visible and if they are, there’s no need to remove them. If seeds are brown, scoop them out with a spoon.”

I never remove the seeds since this is soup. Nobody will notice.

Ingredients and Substitutions

Ingredients for Eggplant, zucchini, and meatball soup.

MEATBALLS:
- Use store-bought mini meatballs
- Make your own with fresh ground beef.
- Save time–don’t form the meat into meatballs.
ONIONS:
- Yellow or white onions are ideal
- Or use frozen chopped onions
GREEN BELL PEPPERS:
- Green bell peppers add a slight bitter taste that many enjoy
- Substitute with red, yellow, or orange peppers
- Raw peppers freeze well. Chop and freeze.
ZUCCHINI:
- No need to peel
- Skin adds color and nutrients
EGGPLANT:
- Opt for small, tender eggplants
- Peel if preferred
TOMATOES:
- Diced or whole canned tomatoes
- Break according to your preference
BEEF BROTH:
- Use canned or homemade broth.
UMAMI SEASONING:
- Trader Joe’s Mushroom & Company blend is perfect
- Sub a dash of Worcestershire sauce
- Make your own mushroom powder seasoning; look at this recipe from NomNomPaleo
PARMESAN CHEESE:
- Optional garnish for added flavor

Variations

Add 1-2 tablespoons of pesto instead of the Italian Seasoning or 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.

How To Make This Easy Mini-Meatball Soup Recipe

Form and Brown Meatballs:

portioning meatballs with ice cream scoop — Divide meat into small portions (2 teaspoons) and form mini-meatballs.

browning meatballs in a Dutch oven — In a large pot, brown meatballs in olive oil.

2. Add Aromatics:

adding onions and green peppers to pot. — Add onions and bell peppers and continue to brown.

3. Prep and Add Veggies:

preparing eggplant (peeling and dicing) — Meanwhile, prepare the eggplant and zucchini.

softening garlic — Add chopped garlic cloves and cook another minute or two.

4. Combine Ingredients:

adding the remainder of the ingredients — Add remaining ingredients, including seasonings and bay leaf.

5. Garnish and Serve:

Meatball Ratatouille Soup with fresh basil and cheese for garnish

Tips for Success

Substitute MUSHROOMS for a vegetarian version.
If cooking for picky eaters, peel the EGGPLANT and dice it finely.
Don’t overcook the ZUCCHINI to preserve its bright green color.

FAQ

What pairs well with this soup?
- Serve with French bread or Garlic Sticks.
Should I salt and drain EGGPLANT?
- Not necessary for this soup. Small, fresh eggplants won’t need it.
Is EGGPLANT a fruit or vegetable?
- Technically a fruit but commonly used as a vegetable.

Explore More Eggplant Recipes:

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!