Vegetable Meatball Soup
Servings: 6 servings
Calories: 300kcal
Loaded with vegetables and homemade meatballs, this light, yet hearty soup comes together in less than 45 minutes. Great weeknight and weekend dinner!
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Ingredients
- 2 medium carrots
- 2 celery sticks
- 1 medium potato
- 2 tablespoons olive oil divided
- 1 lb beef meatballs fresh or frozen (If frozen, no need to thaw)
- 2-3 garlic cloves pressed
- 32 oz 1L low sodium beef broth
- 2 cups 480ml water
- 1 dried bay leaf
- A few sprigs of thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 small zucchinis
- 1 tablespoon chopped parsley optional
Helpful Equipment:
- • Vegetable Spiralizer I use this Paderno Spiral Vegetable Slicer
Instructions
- Dice the carrots, celery and potato.
- In a Dutch oven, heat 1 tablespoon of olive oil over medium high heat. Add the meatballs and brown on all sides. (It doesn’t have to be completely cooked at this point.) Remove into a plate.
- In the same Dutch oven, heat the remaining 1 tablespoon of olive oil. Add garlic, carrots and celery and sauté for 2 minutes, stirring occasionally .
- Add potato, beef broth, water, bay leaf, thyme, salt and pepper. Bring it to a boil. Reduce the heat to medium and simmer for 10-15 minutes, or until the vegetables are tender.
- Meanwhile, spiralize the zucchini into noodles.
- Add meatballs and continue to cook until they are cooked through. Then add and zucchini and cook until zucchini is softened, no longer than 5 minute. Remove bay leaf and thyme sprigs. If desired, throw in some chopped parsley. Serve immediately.
Notes
For step-by-step photos and additional notes, read the post above.
Nutrition
Calories: 300kcal
Carbohydrates: 11g
Protein: 16g
Fat: 21g
Sugar: 3g
Sodium: 1019mg