Creamy Southwestern Meatball Soup

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This meatball soup makes for an easy meal to whip up on busier nights and store for tomorrow’s lunch!

For a quick and hearty dish that’s wholesome enough to star at tonight’s dinner table, look no further than this Creamy Southwestern Meatball Soup! At a time when most chowders and cream-based soups get that thick and decadent consistency from heavy cream, butter, and cheese, this recipe leaves out those fattening ingredients, opting for healthier alternatives that slash a whole bunch of calories from the final dish.

Delicious veggies like carrots, celery, and russet potatoes make their way into a flavorful soup base that’s seasoned with turmeric. Tender, chewy meatballs made from nutritious ingredients like lean ground turkey, minced onions, garlic, and chili powder, add protein-packed goodness to the dish. Finally, Greek yogurt gives the soup its smooth and buttery character, while delivering healthy probiotics your belly will thank you for. This meatball soup makes for an easy meal to whip up on busier nights and store for tomorrow’s lunch!


0 from 0 votes

Creamy Southwestern Meatball Soup

This soup is full of healthy ingredients and provides a scrumptious bite everyone will love.
Yield 8 people
Serving Size 1 cup
Course Dinner, Soup
Cuisine American

Ingredients

Meatballs

  • 1 pound lean ground turkey
  • 1/2 cup onion diced
  • 1 garlic clove minced
  • 2 tablespoons extra virgin olive oil
  • 1 cup panko breadcrumbs we used whole-grain
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4 cup cilantro finely chopped
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher or sea salt
  • 1 egg large, free-range, beaten

Soup

  • 6 cups chicken broth or stock, fat-free
  • 1 teaspoon ground turmeric
  • 1 carrot medium, finely diced
  • 1 russet potato medium, peeled and diced
  • 1 celery stalk finely diced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher or sea salt more or less to taste
  • 1/2 cup Greek yogurt whole recommended (optional sour cream)
  • 2 tablespoons cilantro diced, garnish

Instructions

  • Combine meatball ingredients in a mixing bowl. Shape into 1-inch meatballs. Add olive oil to a large skillet, turn to medium heat and cook meatballs on both sides until lightly browned and cooked through. Cover skillet and turn off the heat.
  • In a large pot, add chicken broth, turmeric, carrots, potatoes, and celery Bring mixture to a boil over medium-high heat. Reduce heat to a low-boil. Continue cooking until carrots, potatoes, and celery are tender, about 10 minutes. Remove pot from heat and add yogurt, stir until smooth.
  • Add meatballs to the soup and warm over medium-low heat for 1 minute, no more. Sprinkle soup with diced cilantro before serving.
  • Enjoy!

Nutrition Information

Serving: 1cup | Calories: 258kcal | Carbohydrates: 18g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 464mg | Fiber: 1g | Sugar: 5g |
SmartPoints (Freestyle): 7
Keywords Low-Carb

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

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