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.

MeatballVeggieSoup3Meatball and Veggie Soup

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

MeatballVeggieSoup

MeatballVeggieSoup4

Like this soup recipe? Try these:

MeatballVeggieSoup5

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!!

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Meatball and Veggie Soup

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
Scale

Ingredients

  • For the soup:
  • 2 carrots, sliced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 2 handfuls kale, chopped
  • 1 zucchini, chopped
  • Any other veggies of choice: broccoli, green beans, celery, potatoes
  • 2 tablespoons extra-virgin olive oil, or oil of choice
  • 1 quart Pacific Foods Organic Chicken Bone Broth
  • 1/2 cup crushed tomatoes
  • 1/21 teaspoon fine pink sea salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon fresh lemon juice
  • Optional: red pepper flakes, to taste
  • Optional: black beans
  • For the meatballs:
  • 1 lb. organic ground turkey or grass-fed beef
  • 1 teaspoon sea salt
  • 1/4 teaspoon garlic granules
  • 1/4 teaspoon onion granules
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Italian seasoning

Instructions

  • In a pot, heat oil and sauté garlic, onion, carrots, and red pepper
  • Let cook for 5-7 minutes, until veggies begin to soften
  • Add in the kale, zucchini, and any other soft veggies
  • While cooking, combine meatball ingredient and roll into mini balls
  • 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
  • Add in tomatoes, broth, lemon juice and spices
  • Bring to a boil then reduce heat and let simmer for 20 minutes
  • Taste and adjust salt and spice as desired

Notes

You may need to add additional oil for the bottom of your pot

Nutrition

  • Serving Size: 1 bowl
  • Calories: 249
  • Sugar: 4.6g
  • Sodium: 337mg
  • Fat: 13.2g
  • Saturated Fat: 2.1g
  • Carbohydrates: 10.8g
  • Fiber: 2.6g
  • Protein: 25.9g
  • Cholesterol: 77mg

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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!

14 comments
September 30, 2015

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14 Responses

  1. I made this recipe tonight, and it was delicious! Perfect for a chilly fall evening. I was wondering though, you never specify when to add the kale, zucchini, or beans. Also, do you remove the onions/pepper mixture to cook the meatballs? Mine just fell apart when I tried to stir the mixture all together.

    1. Erin,

      I updated that! I added a note about the meatballs. I move the veggies to the side, place them in without stirring for 5 minutes, letting them cook enough, then gently toss and they will stay together 🙂

  2. So good! Thank you! I just made this for my family (my husband + twin 4 year olds) and everyone loved it! Paired it with Pamela’s GF Drop biscuits and it was a smash hit! Thank you 🙂

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