Vegetarian Hearty Meatball and Vegetable Soup
Warm, nourishing, and brimming with flavor, this Vegetarian Hearty Meatball and Vegetable Soup is the ultimate comfort food for plant-based eaters. Packed with vibrant veggies like carrots, celery, zucchini, and bell peppers, it offers a medley of textures and colors in every spoonful. Tender vegetarian meatballs add a protein-rich twist while kale lends a nutritious boost to the hearty broth, seasoned with aromatic Italian herbs. Quick to prepare in just under an hour, this soup is perfect for weeknight dinners or weekend cravings. Garnished with a sprinkle of fresh parsley, it's an irresistible bowl of wholesome goodness that’s sure to satisfy both vegetarians and meat lovers alike. Whether you’re looking for a cozy winter recipe or a flavorful, family-friendly dish, this vegetarian soup brings comfort and taste to the table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 14.5 oz can canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 16 pieces frozen vegetarian meatballs
- 2 cups kale, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the sliced carrots and celery to the pot and cook for 3-4 minutes, stirring occasionally.
Stir in the diced zucchini and red bell pepper, and cook for another 3-4 minutes.
Add the canned diced tomatoes (with juice) and vegetable broth to the pot.
Season with Italian seasoning, salt, and black pepper.
Increase the heat and bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes.
Add the frozen vegetarian meatballs to the soup and simmer for an additional 10 minutes.
Stir in the chopped kale and cook for 5 minutes, or until the kale is wilted and tender.
Taste the soup and adjust the seasoning if necessary.
Garnish with fresh chopped parsley before serving.
Serve hot and enjoy your hearty vegetarian meatball and vegetable soup.
Nutrition Facts
Calories |
1653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7334 mg | 319% | |
| Total Carbohydrate | 179.5 g | 65% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 53.4 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 860 mg | 66% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 6056 mg | 129% | |
*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.
