Go Back
+ servings

Healthy Meatballs Soup

Yield: 6 people
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
This meatballs soup is hearty, healthy, delicious, and easy to make. Make this recipe for some comfort food on a cold winter night. 
Print Recipe
3.48 from 23 votes


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 garlic 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

  1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and on top of it with parchment paper. Then, place a cooling rack on top of the preparing baking sheet. Set aside.

  2. In a large bowl, add ground beef, breadcrumbs, parmesan, parsley, red onion, powder garlic, powder onion, dried basil, salt and black pepper.

  3. Use your hands to mix everything together and roll the mixture into meatballs.
  4. Place the meatballs on the prepared baking sheet and Bake for approximately 15-20 minutes.

  5. Bake for approximately 20 minutes. Remove from the oven and set aside.

For the Soup:

  1. In a large pot heat olive oil over high heat.
  2. When the oil is hot, turn the heat down to medium.
  3. Add the onion, carrot, celery, and saute for about 5-7 minutes.

  4. Add the tomatoes, potatoes, tomato sauce, broth, garlic powder, paprika, Italian seasoning, salt, black pepper and bay leaves.

  5. Bring to a boil and simmer partially-covered for 10-15 minutes.
  6. Remove the bay leaves and drop the meatballs.
  7. Cook for more 10 minutes or until the meatballs are cooked through.
  8. Garnish with fresh chopped parsley and parmesan (optional).

Course: Side Dish, Soup
Cuisine: American
Keyword: gluten-free, healthy, lunch, side dish, soup

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: 39g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

This post contains affiliate links. For more information, please visit my disclosure page here.