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.

SOUP INGREDIENTS

4 medium/large carrots

4 celery stalks

1 medium onion

7 cups of water

2 cups fresh spinach

MEATBALL INGREDIENTS

1/2 medium/large carrot

1/2 medium/large celery stalk

1/2 medium onion

8 ounces ground beef

1 egg

2 tablespoons breadcrumbs

Onion powder

Garlic powder

Black pepper

DIRECTIONS

1. 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.

2. 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.

3. 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.

4. 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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