This healthy Meatball Vegetable Soup is about to become a staple in your household during the winter. It is super easy to make, very satisfying, low-carb and gluten-free too! Want to make this soup in 30 minutes or less?? Make the meatballs in advance, freeze them, and use them whenever you're ready to make it!  
Healthy-Meatball-Vegetable-Soup pc: primavera kitchen
  For the Meatballs: Ingredients:
  • 1 pound ground turkey/chicken
  • 1 egg
  • 3 tablespoons chia seeds
  • Oregano (dried)
  • Onions, minced garlic
  • 3 tomatoes, diced
  • Spices: basil, garlic, fennel pepper, etc
  Directions:
  • Add diced tomatoes to a pan, with spices and simmer for 1 hour. Combine ground turkey/chicken with egg, chia seeds, dried oregano, onions and minced garlic. Roll into golf ball size meatballs. Spray baking pan with olive oil and bake on 375 degrees for 15-20mins.
  For the soup: Ingredients:
  • 2 tsp olive oil
  • ½ cup chopped onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 2 garlic cloves, minced
  • 1 can petite diced tomatoes
  • 6 cups organic reduced sodium chicken broth
  • 2 bay leaves
  • kosher salt and fresh ground black pepper
  • ¼ cup chopped fresh Italian parsley for garnish
  Directions:
  • In a large pot heat olive oil over high heat. When the oil is hot, turn the heat down to medium. Add the onion, carrot, celery, garlic and saute until tender. It's about 10-15 minutes. Add the tomatoes, broth, bay leaves, salt and pepper. Bring to a boil and simmer partially-covered for 10-15 minutes. Remove the bay leaves and drop the meatballs. Cook for about 10 minutes or until the meatballs are heated through. Garnish with fresh chopped parsley and serve.