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Hearty soup rich in protein and iron from meatballs
In season: Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 bottle (medium) of Meatball soup (300 g) has 225 calories. That works out to 75 calories per 100 g. It contains 17.4 g of carbs, 15.6 g of protein, 9.9 g of fat and 3.3 g of fiber. Its 1.4 µg of B12 covers 56% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Meatball soup brings small balls of seasoned ground meat together with broth, often with vegetables or herbs. It has many versions around the world; in Turkey, köfteli çorba is a familiar home-style dish, with recipes varying by region and household. Some versions include rice, while others keep the broth clearer.
The meatballs make the soup hearty and tender, balanced by a light, savoury broth. Serve it hot as a first course or as a simple meal with bread; a squeeze of lemon or fresh herbs can brighten the bowl. The meat contributes protein and iron, and each 100 g provides 5.2 g of protein. For a lighter serving, skim off any fat that gathers on the broth before serving.
Selected: 100 g
75
KCAL / 100G
Carbs
5.8g
· 2% DV
Protein
5.2g
· 10% DV
Fat
3.3g
· 4% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 28% · Fat 41%
Vitamins
B12
0.45µg · 19% DV
B3
1.2mg · 8% DV
B2
0.09mg · 7% DV
B5
0.35mg · 7% DV
Minerals
Sodium
320mg · 14% DV
Zinc
1mg · 9% DV
Selenium
4.2µg · 8% DV
Phosphorus
58mg · 8% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 75 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
Meatball soup contains small seasoned meatballs simmered in broth, often with vegetables such as carrots, potatoes, or celery. Depending on the recipe, it may also include rice, pasta, beans, or herbs; there is no single standard version.
Meatball soup is made by simmering formed meatballs in seasoned broth, usually with vegetables. Brown the meatballs first for a deeper flavor, or add them raw to the gently simmering broth so they cook through while flavoring the soup.
Meatballs usually fall apart in meatball soup when the mixture is too wet, not mixed enough, or stirred before it has set. Mix the meat thoroughly, shape compact balls, and let them cook undisturbed in gently simmering—not vigorously boiling—broth.
Browning meatballs before adding them to meatball soup is optional. It creates a richer, roasted flavor and helps the meatballs hold their shape, while adding them uncooked gives the broth a lighter taste and saves a step.
Ground beef is a common choice for meatball soup, while a beef-and-pork mixture makes tender, flavorful meatballs. Ground turkey or chicken also works, but lean poultry can dry out easily, so avoid overmixing and keep the simmer gentle.
Yes, rice and pasta both work in meatball soup, but they give it different textures. Rice makes a softer, heartier broth; small pasta shapes add more bite. Cook them in the soup only if you plan to serve it soon, since they keep absorbing liquid.
Mexican albondigas soup is typically made with meatballs seasoned with herbs, often including mint or cilantro, simmered in a tomato-based broth with vegetables such as carrots and zucchini. Rice is commonly mixed into the meatballs or served in the soup.
Meatball soup keeps in the refrigerator for about three to four days when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, until the broth and meatballs are steaming hot throughout.
Yes, meatball soup freezes well, especially if it does not contain pasta or potatoes, which can turn soft after thawing. Freeze it in portions, thaw it in the refrigerator, then reheat gently; add freshly cooked pasta when serving if desired.
Crusty bread, a green salad, or a simple sandwich pairs well with meatball soup. If the soup already includes rice, pasta, or plenty of vegetables, a light side is usually enough; bread is especially useful for soaking up the broth.
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Nutrition data compiled from USDA FoodData Central and scientific sources.