Heart-Healthy Hearty Meatball and Vegetable Soup
Dive into a bowl of comfort with this **Heart-Healthy Hearty Meatball and Vegetable Soup**, a nourishing meal that's as wholesome as it is delicious. Lean ground turkey meatballs, delicately seasoned with garlic powder and rolled oats, are the star of this dish, swimming in a vibrant broth filled with nutrient-packed veggies like carrots, zucchini, kale, and bell pepper. This low-sodium soup bursts with natural flavors, thanks to a hint of dried thyme and a savory chicken broth base. Perfect for a cozy weeknight dinner, this one-pot recipe is ready in just an hour and makes six generous servings. Whether you're looking for a healthy, gluten-free option or simply a hearty, warming soup, this recipe checks all the boxes. Serve it piping hot and let the wholesome goodness nourish your soul!
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Recipe Information
Ingredients
- 1 pound Ground turkey (lean)
- 1 large Egg
- 0.25 cup Rolled oats
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Onion (chopped)
- 2 medium Carrots (sliced)
- 2 stalks Celery stalks (sliced)
- 1 medium Bell pepper (chopped)
- 1 medium Zucchini (sliced)
- 8 cups Low-sodium chicken broth
- 1 leaf Bay leaf
- 1 teaspoon Dried thyme
- 2 cups Kale (chopped)
Instructions
In a large bowl, combine the ground turkey, egg, rolled oats, garlic powder, salt, and black pepper. Mix thoroughly until the ingredients are well combined.
Shape the mixture into small meatballs, approximately 1 inch in diameter, and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add the sliced carrots, celery, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Carefully add the zucchini slices and continue to cook for another 2 minutes.
Pour in the low-sodium chicken broth and add the bay leaf and dried thyme. Bring the mixture to a gentle boil.
Once boiling, reduce the heat to low, gently add the turkey meatballs into the soup, and simmer for 20 minutes, ensuring they are cooked through.
Add the chopped kale to the soup and continue to simmer for an additional 5 minutes until the kale is wilted and tender.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary. Serve hot and enjoy!
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 27.8 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 536 mg | 41% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3335 mg | 71% | |
*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.
