Eggplant and Zucchini Soup with Mini Meatballs

Eggplant and zucchini combine with mini meatballs, tomatoes, and basil in a light broth inspired by ratatouille. This quick vegetable soup comes together in about 35 minutes and makes a satisfying one-pot meal.

5 servings

Prep Time 15

Cook Time 20

Total Time 35

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 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 onions, chopped and ½ cup 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 zucchini, sliced, ½ small to medium eggplant, cubed.

Combine Ingredients:

Stir in 1 14-oz can diced tomatoes, 1 10-oz can beef broth , 1 cup+2 tablespoons 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

Variations:

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.

Nutritional Information