Meatball and Veggie Soup
Studded with turkey meatballs and filled with veggies, this soup feels both light and satisfying at the same time. This Meatball and Veggie Soup is family-friendly and would make great leftovers. Plus, it’s customizable based on what veggies you have on hand!
- Prep Time: 00:15
- Cook Time: 00:30
- Total Time: 00:45
- Yield: Serves 4-6 1x
- Category: Dinner
- Method: Stovetop
- Diet: Gluten Free
Ingredients
For the Meatballs:
- 1 lb. ground turkey or chicken
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon Italian seasoning
For the Soup:
- 1 tablespoon olive oil
- 2 carrots, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- Pinch Salt
- 6–8 cups chicken stock
- 1 bunch of kale, de-stemmed and roughly chopped
- 1 zucchini, diced
- 1 (14 ounce) can white beans, drained (optional)
- 1/2 cup crushed (or diced) tomatoes
- 1 teaspoon pink sea salt, more to taste
- 1/4 teaspoon freshly ground pepper, more to taste
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/2 teaspoon fresh lemon juice
Instructions
- Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper.
- Make the meatballs: Add the ground turkey, salt and spices to a large bowl and mix together until fully combined. Roll meat mixture into 1-½” balls (about 3 tablespoons each) and place on the rimmed baking sheet.
- Bake for 10-15 minutes, or until the meatballs are fully cooked through to a temperature of 165ºF degrees.
- Meanwhile, make the soup: Heat oil over medium heat in a large dutch oven. Once hot, add carrots, onion, garlic, pepper and a big pinch of salt, and cook until beginning to soften about 10 minutes.
- Add in 6 cups of chicken stock, kale, zucchini, beans, tomatoes, salt, pepper and spices and bring the soup up to a boil.
- Lower the heat to a simmer for 5-10 minutes, or until the kale is wilted. Add in cooked meatballs and simmer for 5 more minutes. Add in more broth, if desired.
- Add in the lemon juice and season to taste with additional salt and pepper.
Notes
If turkey or chicken meatball mixture is difficult to work with, you can chill the mixture in the freezer for about 5 minutes or so, or you can use a cookie scoop to scoop the mixture. Also, using wet hands or even food safe gloves makes working with the ground turkey mixture easier.
This recipe was originally published in 2015, and republished with new photos in 2021.
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
Keywords: Meatball and Veggie Soup
Find it online: https://lexiscleankitchen.com/meatball-and-veggie-soup/
