Low Sodium Hearty Meatball and Vegetable Soup

Warm up with a bowl of Low Sodium Hearty Meatball and Vegetable Soup, a flavorful, wholesome dish perfect for anyone seeking a healthier comfort food option. This low-sodium recipe combines tender homemade beef meatballs with a medley of fresh vegetables like carrots, zucchini, spinach, and celery, all simmered in a rich, unsalted chicken broth infused with Italian herbs. Perfect for meal prep or a cozy family dinner, this soup is easy to make, with just 20 minutes of prep time and bursting with nutrients and natural flavors. Serve it as-is for a light, warming meal, or pair it with crusty whole-grain bread for added heartiness. Packed with protein, vibrant vegetables, and no added salt, this recipe is a nourishing, delicious choice for anyone looking to enjoy a balanced, savory bowl of soup.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 0.5 cup plain bread crumbs
• 6 cups unsalted chicken broth
• 2 medium carrot, diced
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 medium zucchini, diced
• 1 14.5 oz can canned no salt added diced tomatoes
• 2 teaspoons dried Italian herbs
• 0.5 teaspoon black pepper
• 1 large egg, beaten
• 2 tablespoons olive oil
• 2 cups fresh spinach leaves

Directions

Step 1

In a large bowl, combine the ground beef, bread crumbs, beaten egg, and a pinch of black pepper. Mix until well combined.

Step 2

Form the mixture into small meatballs, about 1 inch in diameter, and set on a plate.

Step 3

In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.

Step 4

Add the meatballs to the pot in batches (do not overcrowd) and cook until browned on all sides, about 5-7 minutes. Remove the meatballs and set aside.

Step 5

In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.

Step 6

Add the minced garlic and cook for an additional minute until fragrant.

Step 7

Pour in the unsalted chicken broth, diced tomatoes (with liquid), zucchini, and dried Italian herbs. Stir to combine.

Step 8

Bring the soup to a gentle simmer.

Step 9

Return the meatballs to the pot and let simmer for 20 minutes, allowing the flavors to meld together and the meatballs to cook through.

Step 10

In the last 5 minutes of cooking, add the fresh spinach leaves and stir until wilted.

Step 11

Taste the soup and adjust seasoning with more black pepper if needed.

Step 12

Serve hot, garnished with additional fresh spinach or parsley if desired.

Nutrition Facts

Serving size	(2713.1g)

Amount per serving	% Daily Value*
Calories	1800.3

Total Fat 121.0g	0%
Saturated Fat 39.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486.1mg	0%
Sodium 1294.5mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 14.0g	0%
Total Sugars 19.9g
Protein 102.4g	0%

Vitamin D 40IU	0%
Calcium 413.0mg	0%
Iron 14.9mg	0%
Potassium 3377.4mg	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: 59.1%

Protein: 22.2%

Carbs: 18.7%