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Healthy Meatballs Soup

This meatballs soup is hearty, healthy, delicious, and easy to make. Make this recipe for some comfort food on a cold winter night. 
Course Side Dish, Soup
Cuisine American
Keyword gluten-free, healthy, lunch, side dish, soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 252kcal
Author Olivia Ribas

Ingredients

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
US Customary - Metric

Instructions

For the meatballs

  • 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.
  • 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).

Notes

  • Make sure not to overpack the meatballs so they do not become dense.
  • You can use a cookie scoop so the meatballs are uniform.
  • Use low sodium broth when possible, so you can control the amount of salt added to the soup. 
  • To store: Store leftover soup in an airtight container in the fridge for up to 5 days. 
  • To reheat: Reheat the soup in the microwave or on the stovetop until hot.
  • To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes. You can freeze the meatballs and soup separately or together. 

Nutrition

Serving: 1/6 | Calories: 252kcal | Carbohydrates: 14g | Protein: 39g | Fat: 9g | Cholesterol: 80mg | Sodium: 1190mg | Fiber: 3g | Sugar: 7g