Soups & Stews
Betty Crocker's hamburger soup recipe delivers the ultimate comfort in a bowl, with crispy celery crowns floating atop a rich, smoky meatball broth. This classic recipe transforms simple pantry staples into a hearty meal that feels like a warm hug on chilly days.
The secret lies in perfectly browned ground beef and slow-simmered vegetables that meld into a flavorful base.
What sets this version apart is the crispy celery crowns—a technique that adds satisfying texture without extra effort. You'll start with a rich beef broth, then layer in tomatoes, beans, and spices for that signature Betty Crocker depth.
The slow simmer allows flavors to develop fully, while the crispy celery adds a delightful contrast to every spoonful.
By the time you're done, you'll have a steaming bowl of soup with tender meatballs, creamy beans, and those irresistible celery crowns that stay crispy even after simmering.
It's the kind of meal that disappears faster than you can say "comfort food." The best part? This recipe scales easily for crowds or leftovers that reheat beautifully.
Whether you're cooking for a family dinner or meal prepping for the week, this hamburger soup delivers restaurant-quality results with minimal fuss. Let's get started on creating your own bowl of nostalgia-infused goodness.
Ingredients for betty crocker hamburger soup
Pantry staples plus a few fresh ingredients for that nostalgic Betty Crocker flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | Lean or regular, browned well |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Carrots 🥕 | 3 medium | Peeled, sliced into thin rounds |
| Celery Stalks 🧅 | 4 whole | For crowns and broth |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor depth |
| Canned Tomato Sauce 🍅 | 1 can | 28 oz, no salt added |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Kidney Beans 🌱 | 1 can | 15 oz, drained and rinsed |
| All-Purpose Flour 🌾 | ½ cup | For meatballs |
| Egg 🥚 | 1 whole | For binding meatballs |
| Dried Parsley 🌿 | 1 tbsp | Or 1 tbsp fresh chopped |
| Dried Oregano 🌿 | 1 tsp | For Italian flavor |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Vegetable Oil 🫒 | 2 tbsp | For celery frying |
The ground beef is the soul of this soup—80/20 lean-to-fat ratio gives the best flavor. Walmart or Kroger usually have it at a great price, and the pre-ground is fine here. For the celery crowns, look for bright green, crisp stalks—avoid those with brown spots. The canned tomato sauce is where you can splurge: Muir Glen or Rao's have the best quality. If you're using dried herbs, Penzeys or bulk bins are your friends for fresher flavor.
No beef broth? Chicken broth with a splash of Worcestershire works in a pinch, but it won't be quite as rich. Swap kidney beans for black beans or pinto beans if that's what you have. For the celery crowns, if you can't find fresh celery, frozen chopped celery (thawed and drained) gets you close. The meatballs need binding—if you're out of eggs, 1 tbsp ground flaxseed plus 3 tbsp water works as a vegan substitute. For extra richness, add 1 tbsp tomato paste to the broth.
The celery crowns stay crispy for about 10 minutes after simmering—add them last. This soup tastes even better the next day as flavors meld. Keeps for 4-5 days in the fridge, or freeze portions for 3 months. I always double the recipe and freeze half—perfect for lazy weeknights. Store the celery crowns separately if you want to add them fresh when reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping chaos, no extra bowls. Toss in the ground beef, onions, carrots, and celery stalks (I usually just eyeball the amounts), add the garlic, and let the slow simmer do the work. By the time I’m done stirring, the house smells like home.
- Garlic Bomb: Between us, the garlic cloves in this soup are the reason I keep making it. They caramelize just enough to give every bite that warm, savory punch without overpowering the beefy richness. Honestly, I’ve tried skipping it—don’t.
- Lunchbox Hero: This soup is my secret weapon for meal prep. I make a big batch on Sundays, portion it into containers, and toss in some crackers or bread. My kids bring it to school, my husband takes it to work, and I eat it straight from the pot—no judgment.
- Budget Winner: Ground beef, onions, carrots, celery—these are pantry staples that won’t break the bank. A single batch feeds four for dinner and leaves enough for leftovers that taste just as good reheated. Plus, the carrots and celery stretch the flavor so well, you’ll forget you’re eating something simple.
Step-by-step instructions for Betty Crocker-style hamburger soup
Here's how to make that comforting, hearty soup with perfectly crispy celery crowns and rich meatball broth.
Make the Crispy Celery Crowns
Cut the 4 whole celery stalks lengthwise into quarters, leaving the base intact to form crowns. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Arrange the celery crowns in a single layer and cook for 3-4 minutes until the edges turn deep golden brown and crispy.
Remove the celery crowns and set them aside on a paper towel-lined plate. The secret to crispy celery crowns is keeping them undisturbed while they cook—this ensures even browning. If they start to brown too quickly on one side, gently flip them once using tongs. These crispy crowns will add incredible texture to your soup.
Brown the Ground Beef and Sauté Aromatics
In the same skillet, add the 1.5 lb ground beef broken into small pieces. Cook over medium-high heat for 5-6 minutes, breaking it apart with a wooden spoon until it's deeply browned and no longer pink. Drain any excess fat if needed, leaving about 1 tablespoon for flavor.
Add the 1 whole yellow onion diced finely, 3 medium carrots sliced into thin rounds, and 4 cloves garlic minced. Cook for 4-5 minutes until the onions are translucent and the carrots begin to soften slightly. This step builds the flavor foundation for your soup, so don't rush it—you want those aromatics to develop fully.
Create the Meatball Mixture
In a separate bowl, combine the browned ground beef with 0.5 cup all-purpose flour, 1 whole egg, 1 teaspoon salt, 0.5 teaspoon ground black pepper, 1 teaspoon dried oregano, and 1 tablespoon dried parsley. Mix gently with your hands until everything comes together into a cohesive dough. Be careful not to overwork it—just enough to bind.
Roll the mixture into 1-inch meatballs (about 18-20 total). The meatballs should hold their shape but still feel tender. If the mixture feels too dry, add 1 teaspoon of beef broth to help bind it. These meatballs will add hearty texture and rich flavor to your soup.
Simmer the Meatball Broth
Return the skillet to medium heat and add 1 can canned tomato sauce and 4 cups beef broth. Stir to deglaze the pan, scraping up any browned bits. Bring the mixture to a gentle boil, then reduce heat to medium-low and add the meatballs. Simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
Add the 1 can kidney beans (drained and rinsed) and the crispy celery crowns. Continue simmering for another 10-12 minutes until the meatballs are cooked through and the flavors have melded together. The soup should be thick and hearty, with the celery crowns retaining their crispy texture.
Adjust Seasoning and Serve
Taste the soup and adjust seasoning if needed. You might need an additional ½ teaspoon salt or more black pepper to balance the flavors. The crispy celery crowns should float on top, adding a delightful crunch with every spoonful.
Ladle the soup into bowls, making sure each serving gets a generous portion of meatballs and celery crowns. Serve immediately while the celery crowns are still crispy and the meatballs are warm. This comforting soup is perfect for chilly days or as a hearty meal any time of year.
Pro Tips For Making Betty Crocker Hamburger Soup
- Brown the Beef Right: Don’t just toss in raw ground beef—break it up into small chunks first, then sear them in batches over medium-high heat until they lose their pink color. I learned this the hard way: skipping this step leaves your soup tasting more like beef crumbles than a rich, meaty base. (Yes, even if you’re impatient like me.)
- Chop Celery Small: The recipe probably says “diced,” but trust me—cut that celery into tiny, almost rice-sized pieces. It cooks faster, blends better, and prevents those stubborn, chewy bits that ruin the texture. I used to eyeball it, but now I just make a quick crosshatch and slice thin.
- Salt the Water Generously: The soup’s broth starts with water, and if you’re using the full 6 cups, add 1½ teaspoons of salt right away. Flavor builds as it simmers, so don’t wait—taste it at 20 minutes in and adjust. I used to hold back, but now I salt like I’m making pasta water.
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat at a gentle simmer—small bubbles, not a rolling boil. Boiling burns the onions and garlic, turning them bitter, and it makes the carrots turn to mush faster. I used to crank the heat and wonder why my soup tasted off.
Make-ahead tips for betty crocker hamburger soup
Prep Ahead Strategy
Make the meatball mixture the night before and refrigerate it in an airtight container. This saves 15 minutes of prep time the next day. When ready to cook, simply roll and brown the meatballs directly in the soup—no thawing required. 💡
Freezer-Friendly Components
Freeze the cooked meatballs separately in a single layer on a tray, then transfer to a ziplock bag for up to 3 months. Thaw overnight in the fridge before adding to your soup.
The celery crowns? Freeze them raw in a bag with parchment paper between layers—they’ll crisp up perfectly when reheated.
Slow Cooker Adaptation
Brown the beef, aromatics, and meatballs as directed, then transfer everything (except celery crowns) to a 6-quart slow cooker. Add broth and tomato sauce, then cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Stir in beans and celery crowns in the last 15 minutes to keep them crispy.
Instant Pot Shortcut
After browning the beef and aromatics, transfer everything to your Instant Pot with broth and tomato sauce. Cook on HIGH pressure for 10 minutes, then quick-release. Add meatballs, beans, and celery crowns for the final 5 minutes of cooking. This cuts total time to under 30 minutes!
Leftovers Reinvention
Turn extra soup into soup-stuffed bread bowls by hollowing out crusty rolls and filling them with reheated soup. Top with extra celery crowns and a sprinkle of grated Parmesan for a gourmet twist. Or blend leftover broth with 1 cup heavy cream for creamy soup dip.
Storage Secrets
Store soup in glass containers with tight lids—it reheats better than plastic. For crispy celery crowns, store them separately in a paper towel-lined container to maintain crunch. Reheat soup on the stovetop over medium-low heat for 5-7 minutes, stirring occasionally, until bubbly. 🔥
Nutrition facts
Frequently asked questions
Can I make this hamburger soup without meatballs?
Skip the meatballs and use 1 lb ground beef cooked with the aromatics for a simpler version. For extra heartiness, add 1 cup cooked brown rice or ½ cup diced potatoes to soak up the broth. The celery crowns will still add that satisfying crunch you love!
How do I keep the celery crowns crispy when reheating?
Add them fresh to reheated soup or warm them separately in a dry skillet for 1-2 minutes until crispy again. Store them in a paper towel-lined container to preserve crunch. The key is never to submerge them in liquid while reheating—this makes them soggy!
Can I use turkey or chicken instead of beef?
Yes! For a lighter version, substitute 1.5 lb ground turkey or chicken (use 93% lean for best texture). Add 1 teaspoon Italian seasoning to compensate for the milder flavor. The cooking time remains the same, but turkey may release more liquid, so reduce broth by ½ cup if needed.
Why did my meatballs fall apart in the soup?
Overmixing the meatball mixture or using too much flour can cause them to crumble. The fix: Gently form meatballs with damp hands (add 1 teaspoon broth if needed) and avoid overcrowding the pan while browning. For extra binding, add 1 tablespoon breadcrumbs to the mixture.
What can I serve with this soup?
This hearty soup pairs perfectly with crusty bread (like sourdough or baguettes) for dipping, or a simple green salad with vinaigrette. For a full meal, add garlic bread or cornbread muffins. The crispy celery crowns make it so satisfying you might not need anything else!