Meatballs are one of my go-to recipes when I’m pressed for time. You can prepare them in big batches in advance and just keep them in the freezer for a few days. They’re good for lunch box meals, as an appetizer for last minute entertaining and perfect for lunch or dinner. You can also make a lot of variations of dishes using meatballs like spaghetti and meatballs, meatball sandwiches, meatball stroganoff and so much more.
I’m sharing with you my version of a light and healthy Meatball Soup. It is made with a light broth and lean meatballs that are loaded with veggies. This soup goes from prep to plate in just less than 30 minutes!
It’s the perfect dish to jump start your healthy diet.
Lean Mean Meatball Soup
500 grams 97% lean ground beef
1 tbsp Extra Virgin Olive Oil
1 carrots, peeled and minced
1 onion, peeled minced
3 cloves garlic, minced
cilantro or parsley, chopped
3-4 cups beef or broth (homemade or boxed)
*If you want a hearty meatball, use 2-3 tbsp of bread crumbs in the mix. I didn’t use bread crumbs for this recipe as I want my meatballs light.
Step 1: Mix ground beef, veggies, herbs and egg into a mixing bowl. Season with salt and pepper.
Remember: Use only half of the mince onion to the mix, you will need the other half for sauteing
Step 2: Make small to medium size meatballs for portion control
Step 3: Place a large nonstick skillet on the stove over medium high heat and add 1 tbsp of olive oil.
Step 4: Brown the meatballs but don’t over cook them as they will cook more when you add the broth.
Step 5: Add the remaining minced onion and saute the meatballs. This adds depth to the flavor. This is a technique I learned from an Italian friend’s mama.
Step 6: After less than a minute of sauteing the meatballs, add the beef broth
Step 7: Bring the soup to a boil and simmer for 5-7 minutes
Step 8: Garnish with fresh cilantro or parsley and serve it with a smile! 🙂
This dish is filling but without the bulging waistline.