Greek Meatball Soup

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Winter is coming and nothing beats the cold weather like a warming soup.

Soup recipes should be a staple for the budget-conscious kitchen. They’re easy to make in big batches and store in the freezer. They’re also really satisfying and healthy — but definitely not boring!

This soup is inspired by all the Greek flavours and uses lean beef mince to add some protein.

This a perfect go-to meal when it’s cold outside and you want something on the table fast. It reheats really well which makes it perfect for making ahead and packing for lunches.

If you’re looking for a healthy soup, this is perfect. It contains foods high in vitamins and minerals such as carrots (high in beta-carotene, fiber, vitamin K, potassium and antioxidants), celery (vitamin A and vitamin C), courgettes (vitamins B6, riboflavin, folate, C and K, potassium and manganese) and olives (vitamin E).

Although the Mediterranean diet generally advises to reduce your red meat consumption, the occasional bite won’t hurt. If you’re watching your saturated fat intake, get the lean versions.

Grass fed beef is also a lot more nutritious compared to grain-fed. Fresh lean beef is rich in various vitamins and minerals, especially iron and zinc.

Greek Meatball Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 431 kcal


For the Meatballs

  • 200 g lean beef mince
  • 60 g breadcrumbs
  • 20 g finely chopped kalamata olives
  • 1 egg, beaten
  • 2 tsp dried oregano
  • ¼ tsp salt

For the Soup

  • 1 tbsp extra virgin olive oil
  • ½ onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • ¼ tsp salt
  • 2 garlic cloves, minced
  • 1 courgette, sliced
  • 2 tsp oregano
  • 900 ml vegetable stock
  • 60 g chopped kalamata olives
  • 10 g parsley
  • 2 tsp lemon juice


  • In a bowl, add the lean beef, breadcrumbs, olives, egg, oregano and salt. Use your hands to mix everything together. Roll into walnut-sized meatballs and set aside.
  • In a large pot, warm the oil over medium heat. Add the onion, celery, carrot and salt and cook for 5 minutes to soften the vegetables. Stir in the garlic, courgette and oregano and cook for another 30 seconds.
  • Add the vegetable stock and drop each meatball into the soup. Bring the pot to a simmer and cook, covered, for 15 minutes or until the meatballs are cooked through.
  • Stir in the olives, parsley and lemon juice, then serve.