Low Fat Hearty Meatball and Vegetable Soup

Warm up with a comforting bowl of Low Fat Hearty Meatball and Vegetable Soup, a nutritious and flavorful one-pot meal perfect for any season. This wholesome recipe combines tender turkey meatballs made with lean protein and seasoned to perfection, simmered in a vibrant broth brimming with garden-fresh vegetables like carrots, zucchini, and baby spinach. Enhanced with aromatic herbs like oregano and basil, and a splash of crushed tomatoes for depth, this soup is as satisfying as it is healthy. With minimal added fat and just 20 minutes of prep time, it’s a quick yet hearty option for weeknight dinners or meal prep. Serve it steaming hot, garnished with fresh parsley, for a deliciously cozy meal that’s both low in calories and packed with nutrition. Ideal for those seeking a light yet filling comfort food option!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 450 grams lean ground turkey
• 1 egg
• 60 grams breadcrumbs
• 30 grams grated Parmesan cheese
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 medium, diced onion
• 2 medium, sliced carrot
• 2 sliced celery stalk
• 1 medium, chopped zucchini
• 3 cloves minced garlic
• 400 grams canned crushed tomatoes
• 1.5 liters low sodium chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 100 grams baby spinach
• 2 tablespoons, chopped parsley

Directions

Step 1

In a mixing bowl, combine the ground turkey, egg, breadcrumbs, Parmesan cheese, garlic powder, black pepper, and half a teaspoon of salt. Mix well until all ingredients are fully incorporated.

Step 2

Form small meatballs, about 1 inch in diameter, and set them aside on a plate.

Step 3

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 4

Add the sliced carrots and celery to the pot and cook for an additional 3 minutes.

Step 5

Stir in the chopped zucchini and minced garlic, cooking until the garlic is fragrant, about 2 minutes.

Step 6

Pour in the crushed tomatoes, chicken broth, oregano, basil, and the remaining half teaspoon of salt. Stir well to combine.

Step 7

Gently add the meatballs to the soup, being careful not to break them. Bring the soup to a gentle simmer.

Step 8

Cover the pot and let the soup cook for about 25 minutes, or until the meatballs are cooked through and the vegetables are tender.

Step 9

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

Step 10

Taste and adjust seasoning if necessary. Serve the soup hot, garnished with chopped parsley.

Nutrition Facts

Serving size	(3215.6g)

Amount per serving	% Daily Value*
Calories	1751.5

Total Fat 81.6g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 547.4mg	0%
Sodium 10494.8mg	0%
Total Carbohydrate 129.3g	0%
Dietary Fiber 21.0g	0%
Total Sugars 50.5g
Protein 149.4g	0%

Vitamin D 48IU	0%
Calcium 950.1mg	0%
Iron 23.2mg	0%
Potassium 4983.6mg	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: 39.7%

Protein: 32.3%

Carbs: 28.0%