Vegetable Meatball Soup
Meatball vegetable soup with turkey meatballs, an easy, quick, healthy and delicious meatball soup recipe.
Servings: 6
Calories: 402kcal
Ingredients
- Meatballs:
- 2 ½ tablespoons long grain rice
- 500 g/ 1.1 lbs ground turkey
- 2 tablespoons dried breadcrumbs
- 1 large egg
- 2 tablespoons chopped parsley
- ½ teaspoon sweet paprika
- ¾ teaspoon salt
- ground black pepper
- Soup:
- 2 tablespoons olive oil
- 1 onion
- 1 large carrot
- 1 medium zucchini
- 1 red bell pepper
- 1,5 liter/ 3.2 pints/ 6 ¼ cups good quality turkey or chicken stock
- 2 medium tomatoes
- 2-4 teaspoons white wine vinegar
- 1 small bunch parsley
- 4-5 leaves fresh lovage or ½ teaspoon dried lovage optional
Instructions
- Cook the rice in salted water for about 7 minutes or until half done. Drain well.
- Grate the carrot and the zucchini. Chop the onion and the bell pepper very finely.
- Heat the oil in a large pot. Cook the onion, carrot, zucchini and bell pepper for about 5 minutes, stirring a few times in between. Add the finely chopped tomatoes and the stock bring to a boil and let cook while you form the meatballs.
- To make the meatballs mix the ground turkey, rice, breadcrumbs, chopped parsley, egg, sweet paprika, salt and pepper very well. Form about 25-30 meatballs, about the size of a walnut. Wet your hands from time to time when making the meatballs, it works better.
- Add the meatballs to the soup (and dried lovage, if using) and let simmer gently for about 12-15 minutes or until done.
- Chop the fresh herbs and add them to the soup.
- Adjust the taste with salt, pepper and white wine vinegar. Start with 1 teaspoon of the vinegar and add more to taste.
Video
Nutrition
Serving: 1/6 of the soup | Calories: 402kcal | Carbohydrates: 18g | Protein: 30g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 127mg | Sodium: 736mg | Fiber: 2g | Sugar: 8g