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.
Meatball and Veggie Soup
This soup is flavorful, easy, packed with veggies and protein, and the perfect weeknight meal.
Like this soup recipe? Try these:
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
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
- 1/2-1 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
Directions
Recipe Notes
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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12 comments on “Meatball and Veggie Soup”
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!
Oh no!!! Feel better! AND CONGRATS my dear 🙂
Hello Lexi,
A very rich recipe.
I did last week with some friends.
Everyone was very happy.
Thank you and greetings from Spain
Glad you enjoyed!
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.
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 🙂
Awesome, thanks! Can’t wait to make this again. 🙂
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 🙂
Looks divine! How many net carbs does each serving have? Thanks.
Read back in the comments, people have shared!
How many people does this serve?
Depending on portion size, I’d say around 4-6 servings.