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Preparation

  1. In a large bowl, add all meatball ingredients. Stir to combine & form into 20 meatballs. Set aside.
  2. In a large stockpot, heat oil over medium-high. Add onion & garlic. Cook 1-2 minutes, or until fragrant. Add potatoes & carrots. Cook 3-4 minutes, or until vegetables begin to soften. 
  3. Add tomato paste & stir to coat vegetables. Add tomatoes, broth & zucchini. Bring to a boil. 
  4. Carefully add meatballs. Simmer 10 minutes, or until meatballs are cooked through, stirring occasionally. Remove from heat & stir in parsley. Serve topped with queso fresco.

Tips

Use ground chicken or turkey for a different flavor!

MyPlate Standard

Click on each plate group to see how this recipe meets the MyPlate standard


Nutrition Facts

6 servings per recipe
Serving size (595g)
Amount per serving
Calories
410
% Daily Value*
Total Fat 14g 18%
    Saturated Fat 6g 30%
    Trans Fat 0g  
Cholesterol 125mg 42%
Sodium 390mg
17%
Total Carbohydrate 41g 15%
    Dietary Fiber 7g 25%
    Total Sugars 10g  
    Includes 0g Added Sugars 0%
Protein 29g  
Vitamin D 1mcg 6%
Calcium 183mg 15%
Iron 4mg 20%
Potassium 1392mg 30%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars
0%

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