Mediterranean Diet Hearty Meatball and Potato Soup
Elevate your dinner routine with this Mediterranean Diet Hearty Meatball and Potato Soup, a wholesome, one-pot meal brimming with vibrant flavors and nutritious ingredients. Succulent, homemade meatballs infused with fresh parsley and garlic are the heart of this comforting soup, while tender potatoes, sautéed vegetables, and the tang of diced tomatoes create a robust base. A handful of baby spinach adds a nutrient-packed finish, and a splash of lemon juice brightens every spoonful. Perfect for busy weeknights, this soup is ready in just one hour and serves six, making it an ideal option for family-style dining or meal prep. Packed with Mediterranean-inspired flavors and crafted with lean protein and simple seasonings, this hearty soup is a satisfying, healthy choice for anyone looking to enjoy a warm, nourishing bowl of comfort while keeping wellness in mind.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams lean ground beef
- 1 large egg
- 60 grams breadcrumbs
- 30 grams finely chopped fresh parsley
- 2 cloves minced garlic
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 400 grams canned diced tomatoes
- 1 liter low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 100 grams baby spinach leaves
- 2 tablespoons lemon juice
Instructions
In a large bowl, combine the ground beef, egg, breadcrumbs, parsley, minced garlic, salt, and black pepper. Mix gently until well combined.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
In a large pot, heat the olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs from the pot and set aside.
Using the same pot, add the chopped onion, diced carrot, and diced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the canned diced tomatoes, and return the meatballs to the pot.
Add the cubed potatoes, chicken or vegetable broth, bay leaf, and dried oregano to the pot. Stir well and bring the soup to a gentle boil.
Reduce the heat to low and let the soup simmer uncovered for 20 minutes or until the potatoes are tender.
Add the baby spinach to the pot and cook for an additional 2 minutes, until the spinach is wilted.
Stir in the lemon juice, remove the bay leaf, and adjust seasoning with more salt and pepper if needed.
Serve the soup hot, garnished with additional fresh parsley, if desired.
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 31.5 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 557 mg | 43% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4478 mg | 95% | |
*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.
