High-Protein Tomato Meatball Soup
Method
In a large bowl, combine the ground beef, egg, rolled oats, smoked paprika, garlic, salt, and black pepper. Mix gently until just combined, then let the mixture rest for 5 minutes so the oats can absorb moisture.
With damp hands, shape the mixture into small, evenly sized meatballs.
Heat the olive oil in a large soup pot over medium heat. Add the onion and grated carrot and sauté for 3–4 minutes, stirring occasionally until softened.
Stir in the crushed tomatoes, water, dried basil or Italian seasoning, salt, and pepper. Bring the soup to a gentle boil.
Add the diced zucchini and carefully lower the meatballs into the simmering broth.
Reduce the heat to medium-low, cover, and cook for 15–18 minutes, or until the meatballs are fully cooked and the zucchini is tender.
Taste and adjust the seasoning if needed. Ladle the soup into bowls and garnish with fresh basil or parsley, if desired.
For the most tender meatballs, avoid overmixing the beef mixture, as this can make them dense. If your tomatoes are particularly acidic, stir in a small pinch of your preferred sweetener to balance the flavor without noticeably changing the nutritional profile.
Nutrition Facts
Per serving
