Low Sodium Hearty Meatball and Potato Soup
Warm up with a comforting bowl of Low Sodium Hearty Meatball and Potato Soup, a satisfying, guilt-free twist on a classic favorite. Perfect for those watching their sodium intake, this recipe combines tender, herb-infused meatballs with hearty Yukon gold potatoes, carrots, celery, and a rich, low-sodium beef broth. The flavors meld together beautifully as the soup simmers, creating a wholesome, family-friendly meal. With a quick preparation time of just 20 minutes and fresh parsley for a vibrant finish, this soup is as nourishing as it is delicious. Ideal for chilly evenings, it’s a healthy, filling option you'll want to serve again and again! Keywords: low sodium soup, hearty meatball soup, potato soup recipe, healthy comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef (lean)
- 0.5 cup Unsalted bread crumbs
- 1 Egg
- 2 cloves Garlic (minced)
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 tablespoon Olive oil
- 3 medium Yukon gold potatoes (diced)
- 2 medium Carrots (sliced)
- 2 Celery stalks (sliced)
- 1 medium Onion (chopped)
- 4 cups Low-sodium beef broth
- 2 cups Water
- 1 Bay leaf
- 2 tablespoons Fresh parsley (chopped)
Instructions
In a large bowl, combine ground beef, bread crumbs, egg, minced garlic, onion powder, black pepper, and dried oregano. Mix until evenly combined.
Form the mixture into small meatballs, about 1 inch in diameter.
Heat olive oil in a large pot over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, about 5 minutes, then remove them from the pot and set aside.
In the same pot, add chopped onion, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5 minutes.
Add diced potatoes to the pot, followed by the low-sodium beef broth and water. Stir well to combine.
Return the meatballs to the pot and add the bay leaf. Bring the soup to a gentle boil over medium heat.
Once boiling, reduce the heat to low and let the soup simmer uncovered for about 25 minutes, or until the potatoes are tender and the meatballs are cooked through.
Remove the bay leaf, taste, and adjust seasoning if needed.
Stir in fresh parsley just before serving for a burst of fresh flavor.
Serve hot and enjoy.
Nutrition Facts
Calories |
2153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 18.3 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 508 mg | 39% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 5183 mg | 110% | |
*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.
