This week we are having something simple but packs a flavorful punch, Cajun Meatball Soup. I love soup any time of year, strange I know since I live in scorching hot Arizona, but I do look forward to creating some new soup recipes each year as the calendar marks fall.
This one is easy to make, just bake the meatballs and chop some veggies for a broth. At first glance, meatballs might seem like a straightforward dish. But, when you infuse them with Cajun flair, they take on a whole new life. These are flavor-packed with the perfect blend of the classic and the unexpected.
If you are feeling “adventurous” you can even add some beans for some healthy protein and fiber. Serve it with some dinner rolls or some freshly toasted sourdough and you’ll be slipping into a cozy evening in no time!
What You’ll Need:
This soup is a fusion of classic Cajun flavors and comforting meatballs, resulting in a dish that’s rich and savory. The broth is infused with the iconic trinity of Cajun cuisine: onions, bell peppers, and celery. And the meatballs are seasoned with a blend of spices that give them a kick of heat. Though this is not an authentic dish by any means, Cajun cuisine is known for its bold and complex flavors and this dish definitely delivers!
Ground Beef- 92/8%
Cajun Seasoning- You can use store-bought, or you can whip up a batch of my DIY Cajun-Style Mix. It’s is important to note that this soup does not call for a salt-free version of Cajun seasoning. My DIY mix does have salt and some store-bought versions have more salt than I use. If you are using a salt-free seasoning you will need to add salt to taste. If you like a little more heat, add 1/4-1/2 teaspoon of cayenne pepper to either the meatballs or the broth or both!
Milk- Any will do, even dairy free.
Ketchup- I opt for a Paleo ketchup with unrefined sugar, but feel free to use any that you like.
Bread Crumbs- Italian or plain.
Bell Peppers- You will need 3 of any color you like.
Celery- You will need 4 stalks.
Canned Diced Tomatoes- 2 cans of 15 oz.
Canned Beans- Kidney is what I use, but you can also use pinto or cannellini.
Cookie Scoop- Medium or large, depending on what size you want your meatballs to be. About 2-3 tablespoons each.
Large Baking Sheet & Parchment Paper
6 qt. Stockpot
Cajun Meatballs: Tips and Tricks
MISE EN PLACE
Mise en place (French for “putting in place”) is a culinary term that refers to the practice of preparing all of the ingredients and equipment needed for a dish before cooking begins. This helps to ensure that the cooking process is smooth and efficient, and that the final dish is as delicious as possible.
In short, mise en place is the art of getting organized in the kitchen before you start cooking and I highly recommend doing all of your chopping and prep your ingredients out on the counter before you start cooking. It makes a HUGE difference!
Mix It Well
When mixing your meatball ingredients, don’t be shy. Get your hands in there and mix thoroughly. This ensures that all the flavors are evenly distributed.
For even cooking, make sure your meatballs are the same size. You can use a cookie scoop or your hands to ensure consistency.
Double the batch of meatballs, cook them, and freeze for another day! This makes dinner for a busy evening extra simple. They will last in the freezer for up to 3 months.
Short on Time?
Use 2 pounds of your favorite frozen meatballs. No need to bake them, just add to the soup and simmer for about 30 minutes until heated through.
What to serve with Cajun Meatball Soup
There are a few variations of Cajun Meatball Soup that you can try. For example, you can:
- Use different types of ground meat, such as ground turkey or ground chicken.
- Add different vegetables to the soup, such as carrots, potatoes, or green beans.
- Use a different type of broth, such as chicken broth or vegetable broth.
- Add a roux to the soup to thicken it.
- Top the soup with shredded cheese or chopped green onions.
It can be stored in the refrigerator for up to 3 days. To store the soup, let it cool completely before transferring it to an airtight container. The soup can be reheated on the stovetop or in the microwave.
Looking for more soup or chili recipes? Check these out!
If you try this Cajun Meatball Soup or any of my other recipes tag me on Instagram, I’d love to see what you make!
Subscribe today for FREE weekly recipes sent directly to your inbox!
Cajun Meatball Soup
- 1 6 quart Stockpot
- 1 Large Baking Sheet
- Parchment Paper
- 1 Medium Cookie Scoop,
- 1 lb. ground beef, 92/8
- 1 lb. ground pork
- 1 onion, finely diced, (reserve half for the soup)
- 1 tablespoon Cajun spice mix, SEE NOTES, homemade or low sodium store-bought.
- 1/4 teaspoon cayenne powder, optional, for added heat to taste.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground black pepper
- 6 cloves minced fresh garlic, (reserve half for the soup)
- 1/4 cup whole milk
- 2/3 cup ketchup, low sugar or no sugar will also work well.
- 1 cup bread crumbs, Italian or plain
- 1 large egg
- 3 bell peppers, diced or sliced
- 4 stalks celery, sliced
- 2 tablespoon s olive oil
- 1 tablespoon Cajun seasoning, SEE NOTES, homemade or low sodium store-bought.
- 1/4-1/2 teaspoon cayenne powder, optional, for added heat to taste.
- 8 cups beef broth
- 2- 14.5 oz canned diced tomatoes
- 2- 15 oz canned kidney beans, drained
- 1 bay leaf
- salt & pepper, to taste after cooking
- Prepare all of you ingredients before cooking (mise en place).
- Preheat oven to 375°F. Prepare a baking sheet by lining it with parchment paper.
- In a medium mixing bowl, place the ground meat, 1/2 of the onion, 1/2 of the garlic, Cajun seasoning, Worcestershire sauce, pepper, ketchup, milk, eggs, and bread crumbs. Mix well, but do not over mix or you will have tough meatballs.
- Using a large (or medium) cookie scoop (about 2-3 tablespoons), portion out and roll the meatballs. Place them on the prepared baking sheet. TIP: If you lightly coat your hands with olive oil before rolling the meatballs, they will roll up easier and form better.
- Bake for 25-30 minutes (set a timer), or until the meatballs are browned and cooked through.As these are baking start preparing the soup base. If they finish before you are done, just set aside. They will be re-heated in the broth.
- In a large stockpot, sauté the bell peppers, celery, and garlic in the olive oil over medium heat for 8-10 minutes or until softened.
- Pour in the broth, diced tomatoes. Add the drained beans, cooked meatballs, 1-2 tablespoons Cajun mix, cayenne powder (optional) and a bay leaf.
- Simmer on medium for 15-20 minutes. Remove the bay leaf and serve with cornbread, toast or dinner rolls. Top with cheese & fresh parsley.