Vegetarian Hearty Meatball and Vegetable Soup

Warm up your soul with this Vegetarian Hearty Meatball and Vegetable Soup, a nutritious and comforting one-pot meal that's perfect for chilly evenings or busy weeknights. Packed with vibrant vegetables like carrots, zucchini, and kale, and complemented by savory vegetarian meatballs, this soup delivers robust flavors and satisfying textures in every spoonful. A fragrant blend of Italian seasoning, garlic, and fresh parsley enhances the rich vegetable broth, while canned diced tomatoes add a touch of tangy sweetness. Ready in under an hour, this wholesome dish is as easy to make as it is to enjoy. Whether you're serving it as a main course or pairing it with crusty bread, this vegetarian soup is guaranteed to become a family favorite.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 14.5 oz can canned diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 16 pieces frozen vegetarian meatballs
• 2 cups kale, chopped
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 3

Stir in the minced garlic and cook for an additional minute, until fragrant.

Step 4

Add the sliced carrots and celery to the pot and cook for 3-4 minutes, stirring occasionally.

Step 5

Stir in the diced zucchini and red bell pepper, and cook for another 3-4 minutes.

Step 6

Add the canned diced tomatoes (with juice) and vegetable broth to the pot.

Step 7

Season with Italian seasoning, salt, and black pepper.

Step 8

Increase the heat and bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes.

Step 9

Add the frozen vegetarian meatballs to the soup and simmer for an additional 10 minutes.

Step 10

Stir in the chopped kale and cook for 5 minutes, or until the kale is wilted and tender.

Step 11

Taste the soup and adjust the seasoning if necessary.

Step 12

Garnish with fresh chopped parsley before serving.

Step 13

Serve hot and enjoy your hearty vegetarian meatball and vegetable soup.

Nutrition Facts

Serving size	(4012.2g)

Amount per serving	% Daily Value*
Calories	3638.6

Total Fat 167.8g	0%
Saturated Fat 26.3g	0%
Polyunsaturated Fat 10.5g
Cholesterol 8.2mg	0%
Sodium 12898.4mg	0%
Total Carbohydrate 316.8g	0%
Dietary Fiber 87.3g	0%
Total Sugars 70.6g
Protein 203.1g	0%

Vitamin D 0IU	0%
Calcium 1561.7mg	0%
Iron 47.7mg	0%
Potassium 8972.5mg	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: 42.1%

Protein: 22.6%

Carbs: 35.3%