Potato & Meatball Soup Recipe

A warm, comforting hug served up in a bowl. Potato soup is a personal favorite and exemplifies Midwestern cuisine — meat and potatoes. I make it the same as my mother with one exception, meatballs instead of pan-fried ground beef. Either way, it’s still darn good and feels like a hug from home.

I couldn’t stop eating the potato soup but Joe wasn’t all that impressed. Even after these 9+ years, he still hasn’t taken to my meat and potato culture. We’ll be visiting my parents farm this Christmas, so I’m breaking him in slowly by adding more potatoes to our meals each week leading up to the trip!

The soup recipe is quite easy to make and can be prepared in about a half hour. Like most soups though, I think it’s so much better the following day. It’s worth making a large batch and letting it hang out over night.

Potato & Meatball Soup Recipe


1 lb ground beef
2 slices bread
1/2 cup milk
1 egg
1/2 cup onion, minced
Salt and pepper

Note: if pressed for time, you can simply fry ground beef with a bit of salt and pepper, then drain off the fat. Add fried beef to the soup when it’s done.

In a large bowl, add bread and cover with milk. Using your hands, crumble the moist bread into little mushy bits.

Add ground beef, egg, onion, salt and pepper. Using your hands (or a large spoon), mash the ingredients together until well blended. Roll into balls about 1 1/2″ in diameter and place onto a lightly greased baking tray.

Bake at 400F (200C) for 20-25 minutes or until cooked through. Remove from oven and set aside until soup is prepared.


3 large potatoes, peeled and cut into 1″ cubes
1 medium onion, chopped
2 stalks celery, chopped
1 1/2+ cups milk
3 tablespoons butter
Salt and pepper to taste (I love it with lots of black pepper!)

Place potatoes, onion, and celery into a large pot. Add water to just cover. Bring to a boil and cook until potatoes are tender. Drain off half of the water.

Using a potato masher or fork, mashed half of the potatoes in the pot. Add milk and butter, then bring to a light simmer and add meatballs. Add more milk as needed to reach the desired consistency. The starch from the potatoes will thicken the soup and the un-mashed potatoes will add texture.

I also like to eat the potato soup with a heathy dose of saltine crackers crumbled on top, then stirred into the thick soup. An overload of carbs just waiting to warm your belly!

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