Heart-Healthy Hearty Meatball and Potato Soup
Warm, comforting, and packed with flavor, this Heart-Healthy Hearty Meatball and Potato Soup is the perfect wholesome meal for any season. Featuring juicy, lean turkey meatballs seasoned with fresh parsley, Parmesan, and whole wheat bread crumbs, this soup is a lighter take on a classic comfort food. Bursting with hearty vegetables like tender baby potatoes, carrots, celery, and nutrient-rich spinach, it’s simmered in a fragrant low-sodium chicken broth infused with garlic, thyme, and a hint of bay leaf. Perfect for weeknight dinners or meal prep, this one-pot wonder is ready in just about an hour and serves up a warming bowl of goodness for the whole family. Whether you're looking to eat clean, stay heart-healthy, or simply enjoy a satisfying soup, this recipe is sure to hit the spot!
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Recipe Information
Ingredients
- 1 pound lean ground turkey
- 1 large egg
- 0.5 cup whole wheat bread crumbs
- 0.25 cup parmesan cheese
- 0.25 cup fresh parsley
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion
- 2 stalks celery
- 2 medium carrots
- 3 cloves garlic
- 6 cups low-sodium chicken broth
- 2 cups baby spinach
- 3 cups baby potatoes
- 1 leaf bay leaf
- 1 teaspoon dried thyme
Instructions
In a large mixing bowl, combine the lean ground turkey, egg, whole wheat bread crumbs, Parmesan cheese, fresh parsley, garlic powder, and black pepper. Mix thoroughly until well combined.
Shape the mixture into 1-inch meatballs and set aside.
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides. Transfer the browned meatballs to a plate and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes, until the vegetables start to soften.
Add the minced garlic to the pot and cook for another minute, stirring frequently.
Pour in the low-sodium chicken broth and bring to a simmer. Add the baby potatoes, bay leaf, and dried thyme. Stir well to combine.
Return the meatballs to the pot and continue to simmer on low heat for 20-25 minutes, until the potatoes are fork-tender and the meatballs are cooked through.
Add the baby spinach to the soup and stir until wilted, about 2 minutes.
Remove the bay leaf and adjust the seasoning with more black pepper if needed.
Serve hot, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
2186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 1984 mg | 86% | |
| Total Carbohydrate | 239.4 g | 87% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 30.3 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 691 mg | 53% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4972 mg | 106% | |
*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.
