Low Fat Hearty Meatball and Vegetable Soup
Warm your soul with our Low Fat Hearty Meatball and Vegetable Soup—a nourishing one-pot wonder that's as wholesome as it is flavorful. Crafted with lean ground turkey meatballs seasoned to perfection with Parmesan and garlic, this soup is packed with nutritious vegetables like carrots, zucchini, celery, and baby spinach, simmered in a fragrant tomato and herb broth. This comforting, low-fat recipe is ideal for anyone seeking a filling and healthy meal option that doesn’t skimp on taste. Ready in under an hour and perfect for meal prep, this 6-serving recipe is a warming delight for chilly evenings or anytime you need a bowl of hearty goodness. It's the ultimate fusion of light, hearty, and satisfying!
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Recipe Information
Ingredients
- 450 grams lean ground turkey
- 1 egg
- 60 grams breadcrumbs
- 30 grams grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 medium, sliced carrot
- 2 sliced celery stalk
- 1 medium, chopped zucchini
- 3 cloves minced garlic
- 400 grams canned crushed tomatoes
- 1.5 liters low sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 100 grams baby spinach
- 2 tablespoons, chopped parsley
Instructions
In a mixing bowl, combine the ground turkey, egg, breadcrumbs, Parmesan cheese, garlic powder, black pepper, and half a teaspoon of salt. Mix well until all ingredients are fully incorporated.
Form small meatballs, about 1 inch in diameter, and set them aside on a plate.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the sliced carrots and celery to the pot and cook for an additional 3 minutes.
Stir in the chopped zucchini and minced garlic, cooking until the garlic is fragrant, about 2 minutes.
Pour in the crushed tomatoes, chicken broth, oregano, basil, and the remaining half teaspoon of salt. Stir well to combine.
Gently add the meatballs to the soup, being careful not to break them. Bring the soup to a gentle simmer.
Cover the pot and let the soup cook for about 25 minutes, or until the meatballs are cooked through and the vegetables are tender.
Add the baby spinach to the pot and stir until wilted, about 2 minutes.
Taste and adjust seasoning if necessary. Serve the soup hot, garnished with chopped parsley.
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 10495 mg | 456% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 50.5 g | ||
| Protein | 149.4 g | 299% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 950 mg | 73% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4984 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.
