Low Fat Hearty Meatball and Potato Soup
Indulge in comfort food reimagined with this **Low Fat Hearty Meatball and Potato Soup**, a nutritious and flavorful twist on a classic favorite. Made with tender, protein-packed lean turkey meatballs, wholesome vegetables like carrots, celery, and diced potatoes, and a fragrant medley of spices including oregano and paprika, this light yet satisfying soup is perfect for any season. Simmered in a rich chicken broth and finished with fresh parsley, every bowl is brimming with cozy, homemade goodness. Ready in just an hour and low in fat, this recipe is ideal for busy weeknights, meal prepping, or feeding a crowd. It's hearty, healthy, and irresistibly comforting—everything you want in a nourishing soup!
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Recipe Information
Ingredients
- 500 grams Lean ground turkey
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 large Egg white
- 60 grams Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 1 tablespoon Olive oil
- 500 grams, diced Potatoes
- 2 medium, sliced Carrots
- 2 sliced Celery stalks
- 1.5 liters Chicken broth
- 2 Bay leaves
- 2 tablespoons, chopped Fresh parsley
Instructions
In a large bowl, combine the ground turkey, half of the chopped onion, garlic, egg white, breadcrumbs, salt, pepper, oregano, and paprika. Mix well until all ingredients are thoroughly incorporated.
Form the mixture into small meatballs, roughly 1 inch in diameter, and set aside.
In a large pot, heat the olive oil over medium heat. Add the remaining onion, carrots, and celery, cooking until the vegetables are soft and the onion is translucent, about 5-7 minutes.
Add the potatoes and stir for an additional 3 minutes.
Pour in the chicken broth and add the bay leaves. Bring the mixture to a simmer.
Gently add the meatballs into the simmering broth. Ensure they are submerged in the liquid.
Allow the soup to simmer on low heat for 20 minutes, uncovered, until the meatballs are cooked through and the potatoes are tender.
Remove bay leaves and discard.
Stir in the fresh parsley, adjusting seasoning with additional salt and pepper if needed.
Serve hot, garnished with more fresh parsley if desired.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 7741 mg | 337% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 38.3 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 7311 mg | 156% | |
*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.
