Healthy Meatball Vegetable Soup
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
Ingredients
For the Meatballs:
- 20 oz (1.3 lb) extra-lean ground turkey
- 1/4 cup seasoned whole wheat breadcrumbs — (or you can use gluten-free breadcrumbs)
- 1/4 cup grated parmesan cheese
- 1/4 cup parsley — finely chopped
- 1 large egg
- 1/2 cup onion — minced
- 1 clove garlic — minced
- Salt and fresh ground pepper to taste
For the Soup
- 2 tsp olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves — minced
- 1 (14.5 oz) can petite diced tomatoes
- 6 cups organic reduced sodium chicken broth
- 2 bay leaves
- kosher salt and fresh ground black pepper
- 1/4 cup chopped fresh Italian parsley for garnish
- Parmesan cheese for garnish — optional
Instructions
For the meatballs
-
Preheat oven to 400°F.
-
In a large bowl, add ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese.
-
Use your hands to mix everything together and roll the mixture into meatballs.
-
Spray oil cooking on a baking sheet and place the meatballs on it.
-
Bake for approximately 15-20 minutes.
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, garlic and saute until tender. It's about 10-15 minutes.
-
Add the tomatoes, broth, bay leaves, salt and pepper.
-
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
Nutrition Information
Amount per serving (1/6) — Calories: 252, Fat: 9g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 1190mg, Carbohydrates: 14g, Fiber: 3g, Sugar: 7g, Protein: 39gIf you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
If you like this Healthy Meatball Vegetable Soup recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Google+, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.
More soup recipes to try!
Pasta Soup with Sweet Potato and Peas
Ground Turkey Soup with Veggie Roots
I have indeed enjoy most of meal for dinner each week. Also saving me time that is put forward for my family.
Thank very much.
Nneamaka Payne.
That’s good, Payne 😉
Thank you very much for sharing this nice recipe.
I love your way of making recipe.
You are great.
Thanks a lot. I appreciate that 😉
This soup is DELICIOUS!!! I made it exactly as written, except for adding zucchini and some spinach at the end to give it an extra veggie boost. Serving it with some freshly grated Parmigiano Reggiano makes it perfect. My family loved it. Definitely a keeper!!! Thanks, Olivia!!!
Wow that’s awesome! Glad to know that 😉
I made this for dinner and it was a hit. I made it exactly as the recipe states. My husband said this is the best soup I’ve made. Will definitely be making this again!
That’s awesome. Thanks for your feedback 😉
I have made this several times. My personal preference is to add a small can of tomato sauce to the broth. AND, with the meatballs, I have experimented with different meats such as italian sausage or “meatloaf” mix of veal, pork and beef. I also add spinach leaves just about 5 minutes before serving. This is truly one of my favorite soups !! I have shared this recipe with my “tweaks” with several friends and even brought it to a dinner party where it was an absolute hit!
Wow I’m glad to hear that 😉 I think the addition of the tomato sauce to the broth is great!!
I am making a big pot of this right now. Do the meatballs stay together in the leftover soup?
Yes it does!
Hi Olivia,
I’m just wondering if you have the approximate macros or nutritional info for this recipe? Can we find you on myfitnesspal?
Thanks in advance!
Hi, Ivy. I just added all the nutritional info on the recipe box for you.
This is delicious, thank you for sharing. Do you typically use white or yellow onion?
Thanks. I use yellow onion 😉
How many cups are in 1 serving?
2 cups.
Soup was delicious. I was trying to make with ingredients that I had on hand so I used beef. Husband loved the soup. Kale or spinach would be a nice addition.Beverly
Amazing. Thanks for stopping by and giving your feedback 😉