Low Fat Beef Meatball Soup
Warm up your weeknight dinners with this hearty and wholesome Low Fat Beef Meatball Soup! Featuring tender, lean beef meatballs simmered in a flavorful medley of low-sodium beef broth, diced tomatoes, and aromatic herbs, this soup is both light and satisfying. Packed with nutrient-rich spinach, celery, and carrots, it’s a protein-packed, veggie-forward option for a healthy meal the whole family will love. With its quick prep time and simple cooking steps, this low-fat soup is an ideal choice for those looking to enjoy comfort food without compromising on nutrition. Perfectly seasoned and enriched with Parmesan cheese, it pairs beautifully with crusty whole-grain bread or a simple side salad for a balanced, delicious dish.
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Recipe Information
Ingredients
- 500 g Lean ground beef (93% lean or higher)
- 60 g Breadcrumbs
- 60 ml Low-fat milk
- 30 g Grated Parmesan cheese
- 1 large Egg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 1 medium Onion
- 2 medium Carrots
- 2 Celery stalks
- 3 Garlic cloves
- 1 liter Low-sodium beef broth
- 400 g Canned diced tomatoes
- 1 Bay leaf
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 150 g Spinach leaves
Instructions
In a large bowl, combine the lean ground beef, breadcrumbs, low-fat milk, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter. You should have approximately 20-24 meatballs.
Heat the olive oil in a large soup pot over medium heat. Add the prepared meatballs in batches, browning them on all sides, being careful not to overcrowd the pot. Remove the meatballs and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic to the pot and stir for about 1 minute until fragrant.
Pour in the low-sodium beef broth and add the canned diced tomatoes, bay leaf, dried oregano, and dried thyme. Stir to combine.
Return the browned meatballs to the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 15 minutes.
Add the spinach leaves to the pot and cook for an additional 5 minutes until the spinach has wilted.
Remove the bay leaf and serve the soup hot. Adjust seasoning with additional salt and pepper if needed.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 5747 mg | 250% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 34.3 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 988 mg | 76% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 4692 mg | 100% | |
*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.
