Hearty Meatball and Brown Rice Soup

This comforting soup is packed with lean protein, fiber-rich brown rice, and a variety of vegetables, making it a well-balanced and satisfying meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 6 cups water
• 1/3 cup uncooked brown rice · 226 kcal in the whole recipe
• 3 low-sodium beef or chicken bouillon cubes · 42 kcal in the whole recipe
• 1 tablespoon dried oregano · 8 kcal in the whole recipe
• 8 ounces 90% lean ground beef · 399 kcal in the whole recipe
• 1 medium tomato, finely chopped · 31 kcal in the whole recipe
• 1/2 medium onion, peeled and finely chopped · 28 kcal in the whole recipe
• 1 large egg · 68 kcal in the whole recipe
• 1/2 teaspoon salt
• 2 cups fresh vegetable mix, chopped (carrots, celery, and spinach) · 187 kcal in the whole recipe

Method

1. In a large pot, combine the water, uncooked brown rice, bouillon cubes, and oregano. Bring to a boil over high heat, stirring to dissolve the bouillon, then reduce the heat to low to let it simmer.

   

2. While the broth simmers, mix the ground beef, chopped tomato, onion, egg, and salt in a large bowl. Shape the mixture into 12 small meatballs.

   

3. Gently add the meatballs to the simmering broth, cover, and let them cook for 30 minutes.

   

4. Stir in the chopped vegetable mix and continue to cook for another 10 to 15 minutes, or until the meatballs are fully cooked and the rice and vegetables are tender. Serve hot.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.