Meatball and Veggie Soup

Three things I love: veggies, soup in the Fall, and good ‘ol meatballs! I also love a soup that can be altered and customized to satisfy everyones wants, needs, and desires! Take this soup for example, you can totally get creative! Add in some beans, throw in your favorite veggies or whatever you have on hand, other meat additions- anything goes.


You want to know something else that I love? 

Pacific Foods has set out to donate meals to families in need. I just love working with companies who commit to making a difference. Get this: anytime you make a dish with a Pacific product and tag them on social media, they’ll provide a meal to a family in need.

Yep, that simple!

All you need to do is simply snap a photo of your dish and tag #NourishEveryBody and @PacificFoods (on Instagram, Twitter, or on their Facebook page), and a meal will be provided! Check out how many children have been fed already here. I am so impressed with this initiative and love that I can be a part of it, too!



This soup is flavorful, easy, packed with veggies and protein, and the perfect weeknight meal.


Meatball and Veggie Soup
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
For the soup
  1. 2 carrots, sliced
  2. 1 onion, chopped
  3. 2 garlic cloves, minced
  4. 1 red pepper, chopped
  5. 2 handfuls kale, chopped
  6. 1 zucchini, chopped
  7. Any other veggies of choice: broccoli, green beans, celery, potatoes
  8. 2 tablespoons extra-virgin olive oil, or oil of choice
  9. 1 quart Pacific Foods Organic Chicken Bone Broth
  10. 1/2 cup crushed tomatoes
  11. 1/2-1 teaspoon fine pink sea salt
  12. 1/4 teaspoon freshly ground pepper
  13. 1/4 teaspoon dried basil
  14. 1/4 teaspoon dried oregano
  15. 1/2 teaspoon fresh lemon juice
  16. Optional: red pepper flakes, to taste
  17. Optional: black beans
For the meatballs
  1. 1 lb. organic ground turkey or grass-fed beef
  2. 1 teaspoon sea salt
  3. 1/4 teaspoon garlic granules
  4. 1/4 teaspoon onion granules
  5. 1/4 teaspoon paprika
  6. 1/4 teaspoon Italian seasoning
  1. In a pot, heat oil and sauté garlic, onion, carrots, and red pepper
  2. Let cook for 5-7 minutes, until veggies begin to soften
  3. Add in the kale, zucchini, and any other soft veggies
  4. While cooking, combine meatball ingredient and roll into mini balls
  5. Move veggies over to one side and place meatballs into the pot* and let them cook for 5 minutes (without tossing at first), then gently toss and cook for an additional 5 minutes
  6. Add in tomatoes, broth, lemon juice and spices
  7. Bring to a boil then reduce heat and let simmer for 20 minutes
  8. Taste and adjust salt and spice as desired
  1. *you may need to add additional oil for the bottom of your pot
Lexi's Clean Kitchen


Don’t forget to tag away!

Next time you are using Pacific nut milks in your coffee, broth in your soups, pumpkin in your baked goods, take a photo and share on social! YOU will be helping a family in need. Let’s make a difference! P.S. Need some inspo? Aside from this soup, try my Bananas Foster Chia Pudding and my Easy Scallop ‘Pasta’ Dish– and don’t forget to take a photo of it and tag away!!



Disclaimer: This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own and I only work with brands that I truly stand behind. My sponsors help make LCK possible!

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