Italian Meatball Soup

Italian Meatball Soup

1 Review
From: Diabetic Living Magazine

Vegetables and lean meatballs streamline a traditional Italian meatball soup to make it lighter while keeping all the great flavor. Save some of the meatball soup to make a delicious casserole for later.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1¼ cups soft whole wheat bread crumbs
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 4 cloves garlic, minced
  • 2 teaspoons dried Italian seasoning, crushed
  • ¼ teaspoon black pepper
  • 1 pound 90% to 95% lean ground beef
  • 6 ounces ground turkey breast
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • 2 cups thinly sliced fresh cremini mushrooms
  • ¼ teaspoon crushed red pepper
  • 2 cups frozen pepper stir-fry vegetables (green, red, and yellow sweet peppers and onion)
  • 3 cups coarsely chopped, trimmed fresh Swiss chard or fresh spinach
  • 1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 1 ounce Parmesan cheese, shaved (optional)
  • 6 ounces crusty whole grain bread, sliced (optional)


  • Prep

  • Active

  • Ready In

  1. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside. In a large bowl combine bread crumbs, egg product, garlic, Italian seasoning, and black pepper. Add ground beef and ground turkey; mix well.
  2. Using damp hands, shape meat mixture into 1- to 1¼-inch meatballs (45 to 50 meatballs total). Place meatballs in the prepared baking pan. Bake 12 to 15 minutes or until done in centers (165°F).
  3. Transfer half of the cooked meatballs to a 4-cup glass measuring cup; set aside. In a 6-quart Dutch oven, combine the remaining cooked meatballs, the broth, the water, mushrooms, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Add stir-fry vegetables. Bring to boiling; reduce heat. Simmer, covered, 2 minutes. Add Swiss chard (if using), tomatoes, and zucchini. Cover and cook about 2 minutes more or just until chard and zucchini are tender.
  4. Add spinach (if using). Cook 1 minute more. Ladle enough of the vegetables and broth over the meatballs in the measuring cup to measure 3 cups total mixture. Store as directed (see Tip); use to make Cheesy Meatball Casserole. Divide the remaining mixture from the Dutch oven among six serving bowls. If desired, sprinkle with Parmesan cheese and serve with optional crusty bread.
  • Tip: To store, transfer the 3 cups of meatballs-vegetable-broth mixture to an airtight container. Cover; seal. Store in the refrigerator up to 2 days. Use to make the Cheesy Meatball Casserole (see associated recipe).

Nutrition information

  • Serving size: 1½ cup
  • Per serving: 143 calories; 4 g fat(1 g sat); 5 g fiber; 10 g carbohydrates; 16 g protein; 22 mcg folate; 31 mg cholesterol; 6 g sugars; 960 IU vitamin A; 13 mg vitamin C; 42 mg calcium; 2 mg iron; 408 mg sodium; 504 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: ½

Reviews 1

October 23, 2018
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By: RJx
Note that the Ingredients list indicates "6 servings" but the Nutrition list indicates the serving size as "1/16 of the casserole each"
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