Published December 8, 2020 | With temperatures dropping, we’re all turning to cozy comfort food. And what’s more comforting than a good soup? A PKD-friendly one! This flavorful meatball and veggie soup recipe from Chef Paigen Vondran at Children’s Hospital of Philadelphia will fill you up without adding too much sodium to your diet.
4 medium/large carrots
4 celery stalks
1 medium onion
7 cups of water
2 cups fresh spinach
1/2 medium/large carrot
1/2 medium/large celery stalk
1/2 medium onion
8 ounces ground beef
2 tablespoons breadcrumbs
- To begin making this PKD-friendly soup, rinse and slice the carrots, celery, and onion into small pieces. In a large stockpot, combine water and sliced vegetables. Bring the liquid to a rapid boil, then lower to a simmer and cover.
- While the soup broth simmers, start assembling the meatballs. Slice the carrot, celery, and onion into medium-sized chunks, then add to a food processor or blender and chop until minced. In a large mixing bowl, combine all meatball ingredients. Add dry seasonings to taste; stir until thoroughly mixed.
- Grease a large pan with nonstick cooking spray, then heat until hot. Scoop meatball mixture using a spoon, forming bite-sized rounds (about 25 tablespoon-size meatballs). Brown the meatballs in the hot pan, rotating on all sides, until fully cooked throughout. Set meatballs aside.
- Transfer about two to three cups of the vegetable soup to the food processor or blender. Blend the mixture into a puree consistency, then add the puree back to the large pot. Add the fresh spinach and meatballs, then serve hot. Makes seven, 1 and 1/2-cup servings with five meatballs in each serving.
Nutrients per serving:
132 calories; 8 g protein; 8.5 g carbohydrates; 7.5 g fat; 99 mg potassium; 377 mg phosphorus; 105 mg sodium.
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