Do you and your kids love meatballs? I always like to figure out what foods my client’s families like and go from there. Meatballs usually make the list! As a Culinary Nutritionist, Health Coach, and mom of 2, I like to think about what we can add to our plate to make it more nutritious and fiber rich. Meatball Soup and my Veggie Packed Meatballs are a great way to pack in the veggies with 10 different plants! Add some cheese and who can resist?
Did you know that 70% of our immune system resides in our gut?
For this reason it is really important to feed the good bacteria in our gut a diverse, plant rich diet. The good bacteria will then feed on the fiber, proliferate, and produce short chain fatty acids which have many benefits including immune health (1). If you are looking for more plant rich, family friendly recipes, you can find plenty of them here.
Veggie Loaded Meatball Soup is quick and easy to make during the week, especially if you make the meatballs ahead of time. I recommend batch cooking the meatballs over the weekend and freezing them for an easy dinner during your busy week.
Looking for more ways to feed your family that are nutritious and delicious?
I’m excited to be offering a Cook and Learn Tuesday, January 24th from 6 to 8pm where you will enjoy a 4 course meal, made with all organic and gluten free ingredients. You will also learn how to optimize your family’s health during cold and flu season with plant rich meals and low sugar desserts. Check out all the info here.
6 cups beef broth (I like Kettle and Fire)
28 oz can organic diced tomatoes (Look for a BPA free can) *
1 teaspoon Italian seasoning
1 cup gluten free pasta (I like Jovial for taste and ingredients)
2 cups organic frozen mediterranean blend (zucchini, yellow squash, carrots, green beens, red peppers, and onions)*
sheep’s Romano cheese (optional garnish)
parsley (optional garnish)
- I reccommend organic tomatoes and organic bell peppers because they are both on EWG’s 2022 Dirty Dozen. Meaning they are one of the top 12 produce with a high amount of pesticides.
- Add broth, diced tomatoes, and seasoning to a large pot and bring to boil.
- Add gluten free pasta and cook for 4 minutes.
- Then add frozen veggies and cook for 6 minutes.
- Lastly, add already cooked Veggie Packed meatballs and simmer until pasta is cooked.
- Sprinkle with cheese and parsley if desired.
If you make the soup please tag @misascleankitchen on social media. I love to hear what your family rated it. Don’t forget to grab our Taste-O-Meter too to make trying new foods more fun!