This Healthy Meatball Vegetable Soup is full of veggies and protein. It’s super easy to make, very satisfying and gluten-free.
This Healthy Meatball Vegetable Soup is the best soup to warm up you and your family during the wintertime. It is full of good stuff like lots of veggies, good quality protein from the extra-lean ground turkey, and an organic low-sodium chicken broth. Also, this soup is super easy to make and very satisfying. We sometimes have this Healthy Meatball Vegetable Soup for dinner with some bread and we don’t feel the need to eat anything else. Believe me! For sure, this is the meal to help you stop your Italian food cravings without eating lots of carbs and heavy sauces.
I have one tip I would like to give to you is if you need to make this recipe very quickly right after getting home from work. I suggest you make the meatballs before and freeze them. This way your Healthy Meatball Vegetable Soup will be ready in less than 30 minutes. All you have to do is to throw the meatballs in the soup while it’s cooking. Enjoy!
Healthy Meatball Vegetable Soup
For the Meatballs:
- 1 lb extra-lean ground beef — I really recommend the organic and grass-fed meat from ButcherBox.
- 1/4 cup seasoned whole wheat breadcrumbs — (or you can use gluten-free breadcrumbs or almond flour)
- 1/4 cup grated parmesan cheese — optional
- 1/4 cup parsley — finely chopped
- 1 large egg
- 1/2 cup red onion — chopped
- 1 tsp powder garlic
- 1 tsp powder onion
- 1/2 tsp dried basil
- Salt and fresh ground pepper to taste
For the Soup
- 2 tsp olive oil
- 3/4 cup red onion — chopped
- 1 cup celery — diced
- 3/4 cup carrots — diced
- 3/4 cup cherry tomatoes — diced
- 2 cups potato — diced
- 1/2 cup tomato sauce — sugar-free for Whole30
- 6 cups organic reduced sodium chicken broth
- 1 tsp grlic powder
- 1 tsp paprika — optional
- 1 tsp Italian seasoning
- 1/2 tsp fresh ground black pepper
- 1 tsp kosher salt
- 2 bay leaves
- 1 tsp chopped fresh Italian parsley for garnish
For the meatballs
In a large bowl, add ground beef, breadcrumbs, parmesan, parsley, red onion, powder garlic, powder onion, dried basil, salt and black pepper.
Use your hands to mix everything together and roll the mixture into meatballs.
Place the meatballs on the prepared baking sheet and Bake for approximately 15-20 minutes.
Bake for approximately 20 minutes. Remove from the oven and set aside.
For the Soup:
In a large pot heat olive oil over high heat.
When the oil is hot, turn the heat down to medium.
Add the onion, carrot, celery, and saute for about 5-7 minutes.
Add the tomatoes, potatoes, tomato sauce, broth, garlic powder, paprika, Italian seasoning, salt, black pepper and bay leaves.
Bring to a boil and simmer partially-covered for 10-15 minutes.
Remove the bay leaves and drop the meatballs.
Cook for more 10 minutes or until the meatballs are cooked through.
Garnish with fresh chopped parsley and parmesan (optional).
Nutrition InformationAmount per serving (1/6) — Calories: 252, Fat: 9g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 1190mg, Carbohydrates: 14g, Fiber: 3g, Sugar: 7g, Protein: 39g
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