Heart-Healthy Beef Meatball Soup
Warm up with this hearty and heart-healthy beef meatball soup, the perfect balance of comfort and nutrition! Featuring tender, lean beef meatballs enriched with nutrient-packed oats and a flavorful medley of fresh vegetables—like carrots, celery, and red bell peppers—this soup is a nourishing delight. Simmered in a savory low-sodium beef broth infused with fragrant thyme and a hint of garlic, it’s finished with vibrant spinach and fresh parsley for added color and nutrients. Ready in just over an hour and with simple, wholesome ingredients, this recipe is ideal for a cozy, nutrient-conscious meal. Perfect for anyone looking to enjoy a lighter, wholesome spin on traditional beef soups, it’s a delicious way to prioritize heart health without sacrificing flavor.
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Recipe Information
Ingredients
- 300 grams Lean ground beef
- 30 grams Oats (quick-cooking)
- 1 Egg white
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 1 medium Yellow onion, chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, sliced
- 2 medium Celery stalks, sliced
- 1 medium Red bell pepper, diced
- 1 liter Low-sodium beef broth
- 500 milliliters Water
- 1 Bay leaf
- 2 teaspoons Fresh thyme
- 100 grams Spinach, chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large mixing bowl, combine the ground beef, oats, egg white, garlic powder, onion powder, black pepper, and salt. Mix well until all the ingredients are evenly integrated.
Shape the mixture into small meatballs, about the size of a walnut. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucently soft, about 5 minutes.
Add the minced garlic, carrots, celery, and red bell pepper. Cook while stirring occasionally for another 5 minutes until the vegetables are slightly tender.
Pour in the beef broth and water, then add the bay leaf and thyme. Bring the mixture to a simmer.
Gently add the prepared meatballs one by one into the soup. Cover the pot and let simmer for 20-25 minutes until the meatballs are cooked through and the vegetables are tender.
Stir in the chopped spinach and let it cook for an additional 2-3 minutes until wilted.
Remove the bay leaf, adjust seasoning with additional salt and pepper if needed, and stir in the fresh parsley.
Ladle the soup into bowls and serve hot. Enjoy a comforting and heart-healthy meal.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 18.3 g | ||
| Protein | 86.1 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2321 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
