Welcome to “Will It Soup?” where Gippity has magically turned everyday dishes—pizza, salads, you name it—into rich, savory soup bowls.
Today, I’m bringing back a classic, hearty favorite from the dinner table: meatloaf. But I didn’t want to chop leftovers and toss them in a pot; that’s too straightforward.
Instead, I asked Gippity for something from scratch, incorporating the elements I love about meatloaf in a creative, soup-forward way.
The Prompt
Hi Gippity! It’s time for a new “Will It Soup?” recipe! Today, I’d like you to craft a recipe for Meatloaf Soup. I did a quick Google for this, and most recipes I found combine leftover meatloaf with other ingredients. For our version, let’s get more creative. Think about the ingredients and flavors of meatloaf and try to make a soup from scratch.
Gippity Kitchen Says:
Hey Stephen!
Let’s do Meatloaf Soup in a creative and downright fun way.
Forget chopping up leftovers or dunking slices of meatloaf into broth like some bizarre casserole experiment. Instead, let’s harness everything that makes meatloaf meatloaf—the savory richness of ground beef, the soft, breadcrumb-bound texture, the hint of something special from ketchup and Worcestershire sauce—and reimagine it as tender little meatballs, each one a perfect spoon-sized bite of nostalgia.
Now, we’re not stopping there.
These mini meatloaf marvels need a stage worthy of their star power, and that’s where the soup comes in.
A hearty tomato-beef broth sets the scene, full of softened carrots, celery, and sweet pops of corn and peas. Add a handful of pasta for body, a sprinkle of cheese for comfort, and you’ve got a dish that’s a hug in a bowl.
This soup feels indulgent but approachable, as if your favorite Sunday dinner has decided to get dressed up for a casual weeknight. Here’s how we’ll bring it all together:
Meatloaf Soup
This Meatloaf Soup takes the comforting flavors of traditional meatloaf—seasoned ground beef, breadcrumbs, onions, ketchup, Worcestershire sauce, and more—and transforms them into tasty mini meatballs. Simmered in a savory tomato-beef broth with veggies and a handful of pasta, it's a creative twist on an American classic.
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
For the Soup Base:
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup small pasta (like ditalini or orzo)
- 1 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 cup shredded cheddar cheese (for garnish)
Instructions
-
Prepare the Meatballs:
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, onion, garlic, egg, ketchup, Worcestershire sauce, salt, pepper, and parsley. Mix until just combined.
- Roll the mixture into small meatballs, about 1 inch in diameter. Set aside.
-
Cook the Meatballs:
- Heat a large pot over medium-high heat and add olive oil. Once hot, add the meatballs in batches, browning them on all sides (they don’t need to be fully cooked through). Remove meatballs and set aside.
-
Make the Soup Base:
- Add a bit more olive oil to the same pot if needed. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the garlic and cook for another 1-2 minutes until fragrant.
-
Simmer the Soup:
- Pour in the beef broth, diced tomatoes, tomato paste, Worcestershire sauce, thyme, oregano, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce heat to a simmer. Add the meatballs back to the pot. Cover and simmer for 20 minutes.
-
Add the Pasta and Veggies:
- Stir in the small pasta, peas, and corn. Simmer for another 10 minutes or until the pasta is cooked through and the meatballs are fully cooked.
-
Finish and Serve:
- Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of shredded cheddar cheese.
A big bowl of classic flavors with the added twist of tender meatball “loaves.” It’s comforting, hearty, and all kinds of nostalgic.
The Verdict
This was a fun one.
The mini-meatloaf balls were solid—each bite carried that unmistakable meatloaf tang, with the sweet, sticky kiss of ketchup mingling with the smoky hit of Worcestershire sauce. It’s a flavor combo that’s hard to go wrong with; it’s old friends catching up over coffee.
The vegetables, pasta, and cheese played their parts well. The carrots were sweet, the peas were bright, and the pasta added that rib-sticking snowstorm-in-January satisfaction. It all worked together nicely, even if nothing truly stole the show.
My AI sous-chef turned in another reliable performance, nailing the comfort food genre with typical precision. It didn’t entirely blow me away this time, but it hit all the right notes for a cozy, satisfying meal.
It was meatloaf. It was soup. It warmed me from the inside out. It’s not groundbreaking, but it’s worth a spot in the rotation when you’re craving something hearty and familiar but a little more playful.
