Creamy Tomato, Carrot and Squash Soup with Chicken Meatballs

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 86.3
  • Total Fat: 2.9 g
  • Cholesterol: 50.2 mg
  • Sodium: 732.6 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 7.5 g

View full nutritional breakdown of Creamy Tomato, Carrot and Squash Soup with Chicken Meatballs calories by ingredient
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Number of Servings: 7


    summer squash, 2 medium, chopped
    1/2 cup cherry tomatoes, chopped
    carrots, 1 cup, chopped
    Chicken stock or broth, 5 cups (8 fl oz)
    7 oz. chicken meat. I used two thighs and two legs, ground.
    Egg, fresh, 1 large
    Cooked brown rice, 1/2 cup
    Half and Half Cream, 3 tbsp

    Herbs and spices to taste:
    Black pepper
    Red pepper flakes


Bring the stock to a rolling boil and add the squash, cherry tomatoes, carrots, and herbs/spices. I used a few tablespoons of dried parsley, 1 tablespoon of dried thyme, a few threads of saffron, a few grinds of black pepper, one shake of red pepper flakes and 3-4 pinches of salt.

Allow the vegetables to boil until tender.

While this is happening, combine the ground chicken with the egg, some parsley, pepper and any other hard cheese or herb you like. Make small, spoon-size meatballs and fry them individually until golden on each side. Set aside.

Once the vegetables are tender, ladle them out of the soup and into the blender, along with one cup of the broth. Puree this mixture and then return it to the remaining broth. Taste and check seasonings. Add the meatballs and rice

Simmer gently for 10-15 minutes and then swirl in the cream.

Makes 7 8 oz. cups of soup.

Serving Size: Makes 7 8oz. cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user BANANAFISH711.

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