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

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Like this soup recipe? Try these:

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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


Yield 6
Prep Time 10 min
Cook Time 45 min
Total Time 55 minutes



Author: Lexi
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Ingredients

Directions

  • 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
  • Recipe Notes

  • *you may need to add additional oil for the bottom of your pot

  • Nutrition

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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 to “Meatball and Veggie Soup”

    1. YUM! I’ve come down with an awful head cold and would absolutely love to have some of this right about now! I love soup/chili season and am printing off to make asap!

    2. VICTOR says:

      Hello Lexi,
      A very rich recipe.
      I did last week with some friends.
      Everyone was very happy.
      Thank you and greetings from Spain

    3. Erin says:

      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.

      • Lexi says:

        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 🙂

    4. shiela says:

      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 🙂

    5. Jackie Walsh says:

      Looks divine! How many net carbs does each serving have? Thanks.

    6. Kate says:

      How many people does this serve?

    7. Kaz says:

      Can you do this in a crockpot?

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