High-Protein Meatball & Bulgur Soup
Method
In a mixing bowl, combine the lean ground beef with the smoked paprika, garlic, salt, and black pepper. Using damp hands, shape the mixture into small, bite-sized meatballs.
Finely dice the onion, grate the carrot, dice the zucchini, and rinse the bulgur under cold water.
Heat the olive oil in a large soup pot over medium heat. Add the onion and carrot, cooking for 3–4 minutes until softened.
Stir in the crushed tomatoes, water, smoked paprika, dried Italian herbs, salt, and black pepper. Bring the soup to a gentle boil.
Add the rinsed bulgur and carefully lower the meatballs into the simmering broth. Cover and cook over medium heat for 15 minutes.
Stir in the diced zucchini and continue cooking for 7–8 minutes, until the bulgur is tender, the zucchini is cooked, and the meatballs are fully cooked through.
Taste and adjust the seasoning if needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Keep the meatballs small and evenly sized so they cook through at the same rate as the bulgur. If you prefer a heartier texture, allow the soup to rest for 5–10 minutes before serving, giving the bulgur time to absorb more of the flavorful tomato broth.
Nutrition Facts
Per serving
