Description
Vegetable meatball soup is a hearty and nutritious dish packed with flavor and texture.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups kale, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cooked lentils
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix lentils, breadcrumbs, Parmesan, and egg until combined.
- Form into small meatballs and place on a baking sheet.
- Bake for 20 minutes until golden brown.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Add garlic and sauté for another minute.
- Pour in vegetable broth and diced tomatoes. Bring to a boil.
- Add quinoa, thyme, and oregano. Reduce heat and simmer for 15 minutes.
- Add kale and cooked meatballs. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
Notes
- You can substitute quinoa with rice or pasta.
- For extra flavor, add bay leaves during cooking.
- Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking and simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg
Keywords: vegetable meatball soup, vegan soup, healthy soup, quinoa soup