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Creamy Southwestern Meatball Soup

This soup is full of healthy ingredients and provides a scrumptious bite everyone will love.
Course: Dinner, Soup
Cuisine: American
Keyword: Low-Carb
Servings: 8 people
Calories: 258kcal
Author: Gale Compton



  • 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


  • 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


  • 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!


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