Want healthy meals your kids will love?

Meatball Soup

No Comments
Jump to Recipe

Meatball Soup

No ratings yet
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Meatball Soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 2 cups
Calories: 505kcal


  • 2 clove garlic
  • 2 medium tomato, red
  • 3/4 medium onion
  • 2 cup, cubes Squash, winter, hubbard, raw
  • 1 1/2 pound turkey, ground
  • 2 large egg white
  • 1/2 cup bread crumbs, seasoned
  • 4 teaspoon Italian Seasoning
  • 1 1/2 tsp, whole fennel seed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1 none cooking spray
  • 5 cup chicken broth, low-sodium
  • 15 ounce great northern beans, canned
  • 1 cup green peas, frozen
  • 8 ounce rotini pasta, whole wheat, dry
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/8 cup chopped parsley, fresh


  • Preheat oven to 375 degrees.
  • Mince garlic, dice tomato, and chop onion (3/4 cup worth). Peel, seed, and cut 8 ounces of hubbard squash (or other winter squash) into 3/4 inch pieces. Set aside.
  • Combine turkey, egg whites, bread crumbs, 2 cloves minced garlic, 2 teaspoons Italian seasoning, fennel seeds, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl.
  • Shape turkey mixture into 36 meatballs.
  • Place meatballs in lightly greased baking pan and bake 15-20 minutes or until browned and no longer pink in the center. Drain on paper towels. (Reserve 18 meatballs for another day in an air tight container in the refrigerator.)
  • Spray large saucepan with cooking spray; heat over medium heat until hot. Cook and stir onion, squash and remaining 2 minced garlic cloves about 5 minutes or until onion is tender. Add remaining 2 teaspoons of Italian seasoning and cook 1 minute.
  • Add chicken broth (3, 14.5 ounce cans), beans, tomatoes and peas; bring to a boil. Reduce heat and simmer covered, 5 minutes.
  • Add pasta and simmer, uncovered about 10 minutes or until pasta is tender. Add meatballs during last 5 minutes of cooking time. Season to taste with salt and pepper. Ladle soup into bowls; sprinkle with parsley. 
Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 505kcal | Carbohydrates: 63g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 1763mg | Fiber: 8g | Sugar: 7g

Leave a Comment:
Did you make this recipe? Leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating