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Winter Meatball Soup

Our tasty winter meatball soup with sweet potatoes and herbs is an ideal main course (lunch or dinner) idea for the colder days. It is a cozy and nourishing alternative to cold winter days. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American, European
Servings: 8 servings



  • 0.5 lbs ready to use meatballs
  • 2 medium sweet potatoes peeled and chopped
  • 4 tbsp canned tomatoes, chopped
  • 1 onion chopped
  • 1 carrot peeled and chopped
  • 2 tbsp olive oil
  • 2 tbsp whole wheat flour
  • 4-5 cups water or more as needed
  • 2 tbsp parsley chopped
  • 1 tbsp all purpose seasoning

Homemade meatballs (if you don't use pre-made meatballs)

  • 0.5 lbs minced meat
  • 3 tbsp rice for homemade meatballs optional
  • 1 tbsp herbs de provence blend


  • In a large cooking pan saute chopped onions and carrot in olive oil until lightly brown and soft (about 5 minutes). Add splashes of water as needed to prevent onions from burning. 
  • Add all purpose seasoning and whole wheat flour and mix well. Add 1/2 cup of water if mixture becomes sticky and lumpy. 
  • Then, add chopped tomatoes, potatoes and sauté for another 5 minutes.
  • Then add meatballs (if pre-made otherwise see below how to make homemade meatballs) and remaining water and bring to a boil. Reduce heat and simmer until all ingredients are cooked.
  • Approx. 10 minutes before removing from stove top, add chopped parsley and simmer. Then remove and serve warm.

Make your own Meatballs

  • In a mixing bowl, combine minced meat with rice and seasoning blend. With wet hands gently form small meatballs (wet hands prevent meat from sticking on your fingers).
  • Place in a separate bowl (or freeze for future use) and add to soup as described above.


MAKE IT GLUTEN-FREE: If you wish to make this soup gluten-free, omit adding the whole wheat flour (acting as thickener) or substitute with Tapioca