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.

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

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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!!

Meatball and Veggie Soup

Prep Time 10 min Cook Time 45 min

Ingredients

    For the soup

    For the meatballs

    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
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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!

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