Healthy Meatball Vegetable Soup

Good Morning babes! Sunday’s are the best days in our household. We love to take our time waking up with coffee and then usually jump o pinterest to find whatever recipe we’re going to concure that day. Once October hits must Sundays involve a crock-pot or a dutch oven because we are big fans of soup. I was craving meatballs, but didn’t want to carb load with pasta so this Healthy Meatball Vegetable Soup was the perfect thing to whip up.

We normally don’t make vegetable soups because we usually tend to steer towards chili, creamy or pasta based soups for a hearty winter meal, but this recipe did not disappoint. One of our other favorite healthy soup recipes is the Lemon Chicken & Spinach Orzo Soup and this reminded me of that with how light it is however still packed with a ton of flavor. It was pretty easy to prep and didn’t take more than an hour to make. We used our dutch oven for this and had 4 left over meals to eat for the week 🙂 It was perfect timing since the temps went below freezing for the two days after we made it… Love when that happens.

This is the perfect recipe for when you’re wanting a meal to be filling, warm and not adding into the winter weight gain 😉

Enjoy babes!

Print Recipe

Healthy Meatball Vegetable Soup

Course

Main Dish

Cuisine

Dutch Oven, Soup

Prep Time

15 Minutes

Cook Time

45 Minutes

Servings

Ingredients

For The Meatballs

• 16 Ounces Ground Turkey
• 1/4 Cup Gluten-Free Breadcrumbs
• 1/4 Cup Parmesan cheese Grated
• 1/4 Cup Parsley Finely Chopped
• 1 Large Egg
• 1/2 Cup garlic Minced
• 1/2 Cup Onion Finely Chopped
• Salt & Pepper to taste

For The Soup

• 2 Tsp olive oil
• 1/2 Cup Onions Chopped
• 1/2 Cup Carrots Diced
• 1/4 Cup Celery Diced
• 3 Garlic Cloves
• 1 (14.5 oz) Can Diced Tomatoes
• 6 Cups Chicken Broth
• 2 Bay Leaves
• Salt and Pepper to taste
• 1/4 Cup Chopped Parsely Garnish
• Shredded Parmesan Cheese Optional

Course Main Dish Cuisine Dutch Oven, Soup Prep Time 15 Minutes Cook Time 45 Minutes Servings Ingredients For The Meatballs 16 Ounces Ground Turkey 1/4 Cup Gluten-Free Breadcrumbs 1/4 Cup Parmesan cheese Grated 1/4 Cup Parsley Finely Chopped 1 Large Egg 1/2 Cup garlic Minced 1/2 Cup Onion Finely Chopped Salt & Pepper to taste For The Soup 2 Tsp olive oil 1/2 Cup Onions Chopped 1/2 Cup Carrots Diced 1/4 Cup Celery Diced 3 Garlic Cloves 1 (14.5 oz) Can Diced Tomatoes 6 Cups Chicken Broth 2 Bay Leaves Salt and Pepper to taste 1/4 Cup Chopped Parsely Garnish Shredded Parmesan Cheese Optional

Instructions

For The Meatballs

1. Preheat oven to 400°F.
2. In a large bowl, add ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese.
3. Use your hands to mix everything together and roll the mixture into meatballs.
4. Spray oil cooking on a baking sheet and place the meatballs on it.
5. Bake for approximately 15-20 minutes.

For The Soup

1. In a large pot heat olive oil over high heat.
2. When the oil is hot, turn the heat down to medium.
3. Add the onion, carrot, celery, garlic and saute until tender. It’s about 10-15 minutes.
4. Add the tomatoes, broth, bay leaves, salt and pepper.
5. Bring to a boil and simmer partially-covered for 10-15 minutes.
6. Remove the bay leaves and drop the meatballs.
7. Cook for more 10 minutes or until the meatballs are cooked through.
8. Garnish with fresh chopped parsley and parmesan

Recipe Notes

Find the original recipe at Primavera Kitchen

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