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Meatball soup with potatoes and carrots in a vintage bowl
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5 from 2 votes

Meatball Soup with Potatoes and Carrots

A family favorite, this gluten-free and dairy-free meatball soup is perfect for those with dietary restrictions. A combination of cubed potatoes and sliced carrots add a hearty vegetable component to this comforting soup.
Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Course: Main Course, Soup
Cuisine: Armenian
Servings: 8 servings
Calories: 247kcal
Author: Victoria



  • 1 ½ pounds lean ground beef
  • ¾ cup medium-grain rice rinsed
  • of an onion minced
  • 2 tablespoons chopped parsley
  • 2 teaspoons kosher salt
  • 2 teaspoons paprika
  • ¼ teaspoon ground black pepper


  • 1 tablespoon olive oil
  • of an onion chopped
  • 2 carrots peeled and chopped
  • 2 potatoes peeled and cubed into ½-inch pieces
  • 2 quarts chicken broth
  • 1 (15 ounce) can tomato sauce or crushed tomatoes
  • Kosher salt, freshly ground black pepper, and paprika
  • 2 tablespoons chopped parsley


  • Fill a small bowl with some water and place next to the mixing bowl. In a large mixing bowl combine all of the meatball ingredients and mix thoroughly by hand. Constantly wetting your hands, make little meatballs by rolling small bits of the mixture between your palms. They should be about 1-inch in diameter. Place the small meatballs on a tray or baking sheet until ready to cook. You will have about 120 meatballs. Refrigerate meatballs until needed.
  • In a pot over medium-high heat add the oil and saute the onion for 2 to 3 minutes until somewhat softened. Then add the carrots and saute for another 2 to 3 minutes. Add the chicken broth, tomato sauce, salt, pepper, and paprika to taste, and raise the heat to high and bring to a boil. Add the cubed potatoes, then reduce the heat to simmer for about 18 to 20 minutes until the potatoes are almost completely cooked through. Test a cube to be sure.
  • Raise the heat to medium-high and carefully add the meatballs, mixing in between additions to make sure they don’t stick. Bring to a gentle boil, then reduce the heat to simmer for about 10 minutes until the meatballs (and rice within them) are cooked through. Check for doneness by tasting one of the grains of rice poking out of the meatballs. Rice will escape from the meatballs and settle into the soup, but this is expected. Adjust seasonings if necessary, stir in the parsley, remove from heat and serve.


Calories: 247kcal | Carbohydrates: 21g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 56mg | Sodium: 763mg | Potassium: 593mg | Fiber: 3g | Sugar: 5g