Spanish · Dinner
Spanish Meatball Soup (Low-Calorie)
Spanish-style meatball soup features lean beef meatballs poached rather than fried, simmered in a light tomato and sherry vinegar broth with smoked paprika, garlic and onion. Potatoes and green beans add substance, while a lower-fat approach keeps the dish brothy, savoury and paprika-forward without heavy oil or bread thickening.
$4
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
393Calories
37.1gProtein
16.9gFat
21.8gCarbs
6.8gSugar
4.1gFiber
638mgSodium
184mgChol
5.8gSat Fat
1064mgPotassium
98mgCalcium
4.9mgIron
3.1mcgVitamin B12
21mgVitamin C
low-calorie
low-carb
protein-rich
low-calorie
Instructions
1
Prep
Mince garlic and dice onion. Combine ground beef, breadcrumbs, milk, egg, half the garlic, and 1/4 tsp smoked paprika. Shape into five small meatballs.
2
Sauté
Heat olive oil in a medium saucepan over medium heat. Add onion and remaining garlic; cook 3–4 minutes until soft and translucent, stirring occasionally.
3
Bloom
Stir remaining 1/4 tsp smoked paprika into the pan; cook over medium heat 30 seconds until fragrant and the oil turns deep red.
4
Simmer
Add canned tomatoes and beef stock; bring to a gentle simmer over medium-low heat. Gently lower meatballs and simmer uncovered 12 minutes until firm.
5
Simmer
Peel and cube potato. Add potato and halved green beans to the pan; simmer over medium-low heat 12–15 minutes until potato is fork-tender and beans are bright.
6
Finish
Stir sherry vinegar into soup. Season with salt and black pepper to taste, then chop parsley.
7
Plate
Ladle soup and meatballs into a bowl and scatter chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g lean ground beef
- 2 tbsp2 tbsp fresh breadcrumbs
- 2 tbsp2 tbsp whole milk
- 22 small eggs (43g)
- 4 cloves4 cloves garlic
- 11 onion
- 1 tsp1 tsp smoked paprika (divided)
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 cup480ml low-sodium beef stock
- 11 small potato (150g)
- 3.6 oz100g green beans
- 2 tsp2 tsp sherry vinegar
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper, to taste
