Greek Meatball Soup

Winter is coming and nothing beats the cold weather like a warming soup.

Soup recipes should be a staple for the budget-conscious kitchen. They’re easy to make in big batches and store in the freezer. They’re also really satisfying and healthy — but definitely not boring!

This soup is inspired by all the Greek flavours and uses lean beef mince to add some protein.

This a perfect go-to meal when it’s cold outside and you want something on the table fast. It reheats really well which makes it perfect for making ahead and packing for lunches.

If you’re looking for a healthy soup, this is perfect. It contains foods high in vitamins and minerals such as carrots (high in beta-carotene, fiber, vitamin K, potassium and antioxidants), celery (vitamin A and vitamin C), courgettes (vitamins B6, riboflavin, folate, C and K, potassium and manganese) and olives (vitamin E).

Although the Mediterranean diet generally advises to reduce your red meat consumption, the occasional bite won’t hurt. If you’re watching your saturated fat intake, get the lean versions.

Grass fed beef is also a lot more nutritious compared to grain-fed. Fresh lean beef is rich in various vitamins and minerals, especially iron and zinc.

DifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

For the Meatballs
 200 g lean beef mince
 60 g breadcrumbs
 20 g finely chopped kalamata olives
 1 egg, beaten
 2 tsp dried oregano
 ¼ tsp salt
For the Soup
 1 tbsp extra virgin olive oil
 ½ onion, chopped
 1 stalk celery, chopped
 1 carrot, chopped
 ¼ tsp salt
 2 garlic cloves, minced
 1 courgette, sliced
 2 tsp oregano
 900 ml vegetable stock
 60 g chopped kalamata olives
 10 g parsley
 2 tsp lemon juice

1

In a bowl, add the lean beef, breadcrumbs, olives, egg, oregano and salt. Use your hands to mix everything together. Roll into walnut-sized meatballs and set aside.

2

In a large pot, warm the oil over medium heat. Add the onion, celery, carrot and salt and cook for 5 minutes to soften the vegetables. Stir in the garlic, courgette and oregano and cook for another 30 seconds.

3

Add the vegetable stock and drop each meatball into the soup. Bring the pot to a simmer and cook, covered, for 15 minutes or until the meatballs are cooked through.

4

Stir in the olives, parsley and lemon juice, then serve.

Nutrition Facts

Serving Size 2

Servings 2


Amount Per Serving
Calories 431
% Daily Value *
Total Fat 18g28%
Saturated Fat 4g20%
Cholesterol 144mg48%
Sodium 969mg41%
Total Carbohydrate 39g13%
Dietary Fiber 7g29%
Sugars 11g
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

For the Meatballs
 200 g lean beef mince
 60 g breadcrumbs
 20 g finely chopped kalamata olives
 1 egg, beaten
 2 tsp dried oregano
 ¼ tsp salt
For the Soup
 1 tbsp extra virgin olive oil
 ½ onion, chopped
 1 stalk celery, chopped
 1 carrot, chopped
 ¼ tsp salt
 2 garlic cloves, minced
 1 courgette, sliced
 2 tsp oregano
 900 ml vegetable stock
 60 g chopped kalamata olives
 10 g parsley
 2 tsp lemon juice

Directions

1

In a bowl, add the lean beef, breadcrumbs, olives, egg, oregano and salt. Use your hands to mix everything together. Roll into walnut-sized meatballs and set aside.

2

In a large pot, warm the oil over medium heat. Add the onion, celery, carrot and salt and cook for 5 minutes to soften the vegetables. Stir in the garlic, courgette and oregano and cook for another 30 seconds.

3

Add the vegetable stock and drop each meatball into the soup. Bring the pot to a simmer and cook, covered, for 15 minutes or until the meatballs are cooked through.

4

Stir in the olives, parsley and lemon juice, then serve.

Greek Meatball Soup

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