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Tiny Soup Meatballs


Tiny Soup Meatballs

Tiny Soup Meatballs

Photo © Molly Watson
Add these mini-meatballs to simple vegetable soups to add texture, flavor, and protein. Here they are pictured in a Tomato Pepper Soup, but they are equally good in Potato Leek Soup, Sweet Potato Carrot Soup, and Cauliflower Soup.

Use whatever types of ground meat you like you, these are flexible little guys. Add an egg white if you want, but I find that they are so small that they hold together just fine with it.

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 12 to 18 mini-meatballs


  • 1/2 lb. ground beef, pork, veal, or turkey
  • 1 shallot
  • 1 Tbsp. flat parsley leaves
  • 1 Tbsp. panko or other bread crumbs
  • 1 tsp. sea salt, plus more for poaching
  • 1/4 to 1/2 tsp. freshly ground black pepper
  • 1 egg white (optional)


  1. Break the meat up into small chunks in a medium to large bowl. Peel and mince the shallot and mince the parsley leaves. Add them, along with the breadcrumbs, salt, and pepper to the meat. Mix together gently but thoroughly. Add the egg white, if using, and mix in.
  2. Use damps hands to form small meatballs, rolling and patting about 2 tsp. at a time into balls. Set formed balls on a small tray or large plate, cover, and chill until ready to use.
  3. When ready to serve, heat a large frying pan, saute pan, or saucepan full of water to a boil. Add enough salt so the water tastes about as salty as the sea. Add the meatballs, one at a time, and cook until they are cooked through, about 3 minutes (test one to be sure).
  4. Remove the meatballs with a slotted spoon, letting them drain on a layer of paper towels. Add them to bowls of hot soup and serve immediately.
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