Herb-Spiced Mexican Meatball Soup with Garden Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Mexican Meatball Soup with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Mexican Meatball Soup with Garden Vegetables

Enjoy a vibrant bowl of Mexican-inspired meatball soup featuring savory lean ground turkey meatballs simmered in a fragrant broth with black beans, garden-fresh zucchini, carrots, tomatoes, and aromatic spices. This hearty yet light soup delivers a balanced mix of protein and vegetables with a warming blend of cumin, chili, and oregano – perfect for any meal of the day.

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NUTRITION

409kcal
Protein
40.9g
Fat
14.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (142g)

1/4 cup Black Beans (43g)

1/2 cup Diced Tomatoes (120g)

1/2 cup chopped Zucchini (90g)

1/2 cup chopped Carrots (78g)

1/4 cup diced Onion (40g)

1 clove Garlic (3g)

2 cups Low-Sodium Chicken Broth (480g)

1 tsp Olive Oil (4.5g)

1 tsp Ground Cumin

1 tsp Chili Powder

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, mix lean ground turkey with a pinch of salt, pepper, ground cumin, chili powder, and dried oregano.

  • 2

    Form small meatballs, roughly the size of a walnut.

  • 3

    Heat olive oil in a large soup pot over medium heat. Sauté diced onions and minced garlic until fragrant and translucent.

  • 4

    Add the turkey meatballs to the pot and lightly brown on all sides.

  • 5

    Pour in the low-sodium chicken broth and add diced tomatoes, chopped zucchini, chopped carrots, and black beans.

  • 6

    Bring the soup to a gentle simmer and let cook for 15-20 minutes, until the meatballs are cooked through and the vegetables are tender.

  • 7

    Taste and adjust seasoning with salt and pepper as needed.

  • 8

    Ladle the soup into bowls and serve warm with a squeeze of lime if desired.

Herb-Spiced Mexican Meatball Soup with Garden Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Mexican Meatball Soup with Garden Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Mexican Meatball Soup with Garden Vegetables

Enjoy a vibrant bowl of Mexican-inspired meatball soup featuring savory lean ground turkey meatballs simmered in a fragrant broth with black beans, garden-fresh zucchini, carrots, tomatoes, and aromatic spices. This hearty yet light soup delivers a balanced mix of protein and vegetables with a warming blend of cumin, chili, and oregano – perfect for any meal of the day.

NUTRITION

409kcal
Protein
40.9g
Fat
14.1g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (142g)

1/4 cup Black Beans (43g)

1/2 cup Diced Tomatoes (120g)

1/2 cup chopped Zucchini (90g)

1/2 cup chopped Carrots (78g)

1/4 cup diced Onion (40g)

1 clove Garlic (3g)

2 cups Low-Sodium Chicken Broth (480g)

1 tsp Olive Oil (4.5g)

1 tsp Ground Cumin

1 tsp Chili Powder

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, mix lean ground turkey with a pinch of salt, pepper, ground cumin, chili powder, and dried oregano.

  • 2

    Form small meatballs, roughly the size of a walnut.

  • 3

    Heat olive oil in a large soup pot over medium heat. Sauté diced onions and minced garlic until fragrant and translucent.

  • 4

    Add the turkey meatballs to the pot and lightly brown on all sides.

  • 5

    Pour in the low-sodium chicken broth and add diced tomatoes, chopped zucchini, chopped carrots, and black beans.

  • 6

    Bring the soup to a gentle simmer and let cook for 15-20 minutes, until the meatballs are cooked through and the vegetables are tender.

  • 7

    Taste and adjust seasoning with salt and pepper as needed.

  • 8

    Ladle the soup into bowls and serve warm with a squeeze of lime if desired.