Low Sodium Hearty Meatball and Vegetable Soup
Warm up with a comforting bowl of **Low Sodium Hearty Meatball and Vegetable Soup**, a nourishing blend of tender homemade meatballs and colorful, nutrient-packed vegetables in a rich, savory broth. This dish is perfect for anyone seeking a flavorful yet heart-friendly option, featuring unsalted chicken broth, fresh spinach, and no-salt-added diced tomatoes to keep sodium in check without sacrificing taste. With aromatic garlic, dried Italian herbs, and a medley of garden vegetables like zucchini, carrots, and celery, this soup is brimming with robust flavors that come together in just one pot. Ready in under an hour, it's an easy and satisfying meal ideal for cozy dinners, meal prep, or serving a crowd.
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup plain bread crumbs
- 6 cups unsalted chicken broth
- 2 medium carrot, diced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium zucchini, diced
- 1 14.5 oz can canned no salt added diced tomatoes
- 2 teaspoons dried Italian herbs
- 0.5 teaspoon black pepper
- 1 large egg, beaten
- 2 tablespoons olive oil
- 2 cups fresh spinach leaves
Instructions
In a large bowl, combine the ground beef, bread crumbs, beaten egg, and a pinch of black pepper. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set on a plate.
In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the meatballs to the pot in batches (do not overcrowd) and cook until browned on all sides, about 5-7 minutes. Remove the meatballs and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the unsalted chicken broth, diced tomatoes (with liquid), zucchini, and dried Italian herbs. Stir to combine.
Bring the soup to a gentle simmer.
Return the meatballs to the pot and let simmer for 20 minutes, allowing the flavors to meld together and the meatballs to cook through.
In the last 5 minutes of cooking, add the fresh spinach leaves and stir until wilted.
Taste the soup and adjust seasoning with more black pepper if needed.
Serve hot, garnished with additional fresh spinach or parsley if desired.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 19.9 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 413 mg | 32% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3377 mg | 72% | |
*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.
