This WW friendly soup has really helped me stay within my daily points this past week. It tastes so good, and one serving is just 2 WW FreeStyle Smart Points. I have literally been eating this Italian Meatball and Vegetable Soup for breakfast, lunch, and dinner this past week. (I know…it’s a weird breakfast…but it’s kind of what I do.) In addition to tasting good, it’s packed with meat, beans, and plenty of vegetables, making it a filling meal.

The secret to success could be…SOUP!

This recipe makes eight servings, so you can make it at the beginning of the week and pull out the leftovers when you are really hungry and don’t have many points left in your day/week. Keep this recipe in your box of tricks! One good low point soup each week could be the ticket to your success on the WW program!

For a list of over 50 WW friendly soups that are low in Smart Points, check out our list here.

More recipes that are 3 WW SP or less per serving.

I have recently added a new Meal Planning Mommies Pinterest board where I have been sharing, and will continue to share, recipes that are between zero to three WW FreeStyle Smart Points per serving. Check out the Pinterest board here. I have a lot more recipes to add, but we are off to a good start.

Ready to try today’s Italian Meatball and Vegetable Soup?

Here is what you need:

Meatball ingredients:

1 pound 99% fat-free ground turkey
1 egg
1/4 cup Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons marinara sauce
1/2 cup fresh spinach, finely chopped
2 tablespoons fresh parsley, snipped
3 large basil leaves, snipped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray

Soup ingredients:

1 tablespoon extra virgin olive oil
1 onion, chopped
1 carrot, coarsely chopped
1 zucchini, coarsely chopped
2 teaspoons Italian seasoning
1/4 teaspoon pepper
Pinch of salt
3 garlic cloves, minced
4 cups beef broth
1/2 cup marinara sauce
1 (14.5 ounce) can navy beans
1 (15 ounce) can diced tomatoes
1 tablespoon fresh parsley, snipped
1 tablespoon fresh basil, snipped
2 cups baby spinach
Grated Parmesan cheese, optional

Here is what you do:

In a medium bowl, mix ground turkey, egg, breadcrumbs, Parmesan cheese, marinara sauce, spinach, parsley, basil, garlic, salt, and pepper.

Using damp hands, form turkey mixture into meatballs that are about 2 tablespoons each.

Spray a large stockpot with cooking spray and set to medium-high heat. Add in meatballs and brown on all sides, approximately 2 minutes on each side. Transfer meatballs to a bowl and set aside.

Add oil to the pot you cooked the meatballs in. Add in onion, carrots, and zucchini and sauté for 3-4 minutes.

Mix in Italian seasoning, pepper, pinch of salt, and garlic. Cook 2-3 minutes.

Add in beef broth, marinara sauce, beans, diced tomatoes, meatballs, parsley, and basil. Cook for 20-25 minutes.

Add in spinach and allow to cook until spinach begins to wilt.

Put 1-1/2 cups soup in 8 bowls. Sprinkle a little Parmesan cheese on the top of each bowl of soup.

Makes 8 servings.
One serving is 1-1/2 cups.
One serving is 5 Green, 2 Blue, and 2 Purple points.

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Print Recipe

5 from 1 vote

Italian Meatball and Vegetable Soup

5 Green, 2 Blue, and 2 Purple points per serving.

Makes: 8 servings

Calories: 210

Author: Alisha Hughes

Ingredients

• FOR MEATBALLS:
• 1 pound ground turkey
• 1 egg
• 1/4 cup Italian seasoned breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons marinara sauce
• 1/2 cup fresh spinach, finely chopped
• 2 tablespoons fresh parsley, snipped
• 3 large basil leaves, snipped
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• FOR SOUP:
• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 1 carrot, coarsely chopped
• 1 zucchini, coarsely chopped
• 2 teaspoons Italian seasoning
• 1/4 teaspoon pepper
• Pinch of salt
• 3 garlic cloves, minced
• 4 cups beef broth
• 1/2 cup marinara sauce
• 1 14.5 ounce can navy beans
• 1 15 ounce can diced tomatoes
• 1 tablespoon fresh parsley, snipped
• 1 tablespoon fresh basil, snipped
• 2 cups baby spinach
• Grated Parmesan cheese, optional

Instructions

• In a medium bowl, mix ground turkey, egg, breadcrumbs, Parmesan cheese, marinara sauce, spinach, parsley, basil, garlic, salt, and pepper.
• Using damp hands, form turkey mixture into meatballs that are about 2 tablespoons each.
• Spray a large stockpot with cooking spray and set to medium-high heat. Add in meatballs and brown on all sides, approximately 2 minutes on each side. Transfer meatballs to a bowl and set aside.
• Add oil to the pot you cooked the meatballs in. Add in onion, carrots, and zucchini and sauté for 3-4 minutes.
• Mix in Italian seasoning, pepper, pinch of salt, and garlic. Cook 2-3 minutes.
• Add in beef broth, marinara sauce, beans, diced tomatoes, meatballs, parsley, and basil. Cook for 20-25 minutes.
• Add in spinach and allow to cook until spinach begins to wilt.
• Put 1-1/2 cups soup in 8 bowls. Sprinkle a little Parmesan cheese on the top of each bowl of soup.