Heart-Healthy Hearty Meatball and Potato Soup

Warm, comforting, and loaded with wholesome ingredients, this Heart-Healthy Hearty Meatball and Potato Soup is the perfect balance of nutrition and flavor. Made with lean ground turkey meatballs, baby potatoes, and a medley of fresh vegetables like carrots, celery, and spinach, this soup is low in fat and high in heart-healthy nutrients. Infused with fragrant spices like garlic and thyme, and simmered in a rich, low-sodium chicken broth, every spoonful is bursting with savory goodness. Ready in just an hour, this one-pot recipe is an easy, satisfying meal for busy weeknights or cozy family dinners. Plus, the addition of whole wheat breadcrumbs and fresh parsley in the meatballs adds a delicious twist of texture and taste. Serve it hot and garnish with a sprinkle of Parmesan or parsley for a nutritious, soul-soothing bowl of goodness. Perfect for anyone seeking a lighter twist on a classic comfort food favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound lean ground turkey
• 1 large egg
• 0.5 cup whole wheat bread crumbs
• 0.25 cup parmesan cheese
• 0.25 cup fresh parsley
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion
• 2 stalks celery
• 2 medium carrots
• 3 cloves garlic
• 6 cups low-sodium chicken broth
• 2 cups baby spinach
• 3 cups baby potatoes
• 1 leaf bay leaf
• 1 teaspoon dried thyme

Directions

Step 1

In a large mixing bowl, combine the lean ground turkey, egg, whole wheat bread crumbs, Parmesan cheese, fresh parsley, garlic powder, and black pepper. Mix thoroughly until well combined.

Step 2

Shape the mixture into 1-inch meatballs and set aside.

Step 3

Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides. Transfer the browned meatballs to a plate and set aside.

Step 4

In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes, until the vegetables start to soften.

Step 5

Add the minced garlic to the pot and cook for another minute, stirring frequently.

Step 6

Pour in the low-sodium chicken broth and bring to a simmer. Add the baby potatoes, bay leaf, and dried thyme. Stir well to combine.

Step 7

Return the meatballs to the pot and continue to simmer on low heat for 20-25 minutes, until the potatoes are fork-tender and the meatballs are cooked through.

Step 8

Add the baby spinach to the soup and stir until wilted, about 2 minutes.

Step 9

Remove the bay leaf and adjust the seasoning with more black pepper if needed.

Step 10

Serve hot, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(3144.1g)

Amount per serving	% Daily Value*
Calories	2185.9

Total Fat 84.2g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 2.1g
Cholesterol 565.7mg	0%
Sodium 1984.1mg	0%
Total Carbohydrate 239.4g	0%
Dietary Fiber 26.4g	0%
Total Sugars 30.3g
Protein 151.2g	0%

Vitamin D 53.8IU	0%
Calcium 690.8mg	0%
Iron 20.3mg	0%
Potassium 4971.7mg	0%

*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.

Source of Calories

Fat: 32.7%

Protein: 26.1%

Carbs: 41.3%