Mediterranean Diet Hearty Meatball and Potato Soup

Warm up with a bowl of Mediterranean Diet Hearty Meatball and Potato Soup, a comforting and wholesome dish brimming with vibrant flavors and nourishing ingredients. This one-pot recipe combines tender, herb-flecked beef meatballs with hearty potatoes, a medley of aromatic vegetables, and nutrient-rich spinach, all simmered in a fragrant tomato-based broth infused with oregano and a hint of tangy lemon. Perfect for a cozy family dinner, this soup is both satisfying and aligned with Mediterranean diet principles, making it a flavorful and healthy option. Ready in just an hour, it’s an easy option for meal prepping or serving fresh with crusty bread for dipping.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 500 grams lean ground beef
• 1 large egg
• 60 grams breadcrumbs
• 30 grams finely chopped fresh parsley
• 2 cloves minced garlic
• 1 teaspoon salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 3 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 1 medium carrot, diced
• 1 celery stalk, diced
• 400 grams canned diced tomatoes
• 1 liter low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 teaspoon dried oregano
• 100 grams baby spinach leaves
• 2 tablespoons lemon juice

Directions

Step 1

In a large bowl, combine the ground beef, egg, breadcrumbs, parsley, minced garlic, salt, and black pepper. Mix gently until well combined.

Step 2

Form the mixture into small meatballs, about 1 inch in diameter, and set aside.

Step 3

In a large pot, heat the olive oil over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove the meatballs from the pot and set aside.

Step 4

Using the same pot, add the chopped onion, diced carrot, and diced celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Stir in the canned diced tomatoes, and return the meatballs to the pot.

Step 6

Add the cubed potatoes, chicken or vegetable broth, bay leaf, and dried oregano to the pot. Stir well and bring the soup to a gentle boil.

Step 7

Reduce the heat to low and let the soup simmer uncovered for 20 minutes or until the potatoes are tender.

Step 8

Add the baby spinach to the pot and cook for an additional 2 minutes, until the spinach is wilted.

Step 9

Stir in the lemon juice, remove the bay leaf, and adjust seasoning with more salt and pepper if needed.

Step 10

Serve the soup hot, garnished with additional fresh parsley, if desired.

Nutrition Facts

Serving size	(2984.9g)

Amount per serving	% Daily Value*
Calories	2053.0

Total Fat 90.6g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 537.3mg	0%
Sodium 5233.1mg	0%
Total Carbohydrate 175.6g	0%
Dietary Fiber 25.2g	0%
Total Sugars 31.5g
Protein 138.5g	0%

Vitamin D 53.8IU	0%
Calcium 556.9mg	0%
Iron 27.9mg	0%
Potassium 4477.9mg	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: 39.4%

Protein: 26.7%

Carbs: 33.9%