Sweet Potato and Butternut Squash Soup with Meatballs

Meatball Soup with Sweet Potatoes and Butternut Squash

Try this hearty and healthy Meatball Soup with Sweet Potatoes and Butternut Squash for dinner, or lunch.  It’s a perfect combination of sweet and savory!

Though we make it year-round, the beautiful orange hue in the soup gives off cozy autumn vibes! 
A nice hot soup in the fall or winter will definitely warm you up!   

Cilantro brings so much additional flavor to this soup! If you don’t like cilantro, it can of course be substituted for parsley or dill for some extra aroma.  Or, you can leave it out altogether.

Sweet Potato and Butternut Squash Soup with Meatballs

What meat should I use for the meatballs?

For this recipe, I used 50% ground turkey meat and 50% ground chicken meat.  They turned out very tender; not dry at all!
You may also use pork or beef to make the meatballs – or a combination.  It’s really up to you.

To dice or to grate the carrots?

This is also a personal preference.  My son, for example, doesn’t like cooked carrots (he loves them fresh), but he will eat grated carrots cooked in soup because of the texture of cooked grated carrots.  It kind of blends in with the rest of the ingredients in the soup, vs. tasting a whole piece of a cooked carrot. 

So, it’s completely up to you.  

How to prepare the Meatball Soup with Sweet Potatoes and Butternut Squash:

  1. Add 15 cups water to a large soup pot and bring to boil over high heat.  Reduce heat to medium. Add 1 tablespoon salt, 1 teaspoon Vegeta seasoning, and the diced sweet potatoes and butternut squash.  
  2. Meanwhile, place ground meat into a large mixing bowl. Add 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder (optional), 1 egg and the finely chopped 1/2 medium onion.  Mix well to combine all ingredients.
  3. Using your hands, form meat mixture into balls and toss them in your soup pot as you form each ball.  Rolling the meatballs with damp hands will prevent the meat from sticking to your hands.  Cook meatballs until they have all floated to the top of the pot (about 15-20 minutes).
    Meatball cooking instructions
  4. While the meatballs are cooking, heat a non-stick skillet over medium/high heat, add 1 tablespoon cooking oil, grated or diced carrot, 3 chopped/pressed garlic cloves and 2 tablespoons tomato paste.  Sauté 2-3 minutes, stirring occasionally to combine the ingredients. Transfer to the soup pot.
  5. Add the cilantro to the soup pot.  Stir well.  Add salt and ground black pepper to taste.
Sweet Potato and Butternut Squash Soup with Meatballs

Meat Ball Soup with Sweet Potatoes and Butternut Squash

Yield: 10-12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Try this hearty and healthy Meatball Soup with Sweet Potatoes and Butternut Squash for dinner, or lunch.  It's a perfect combination of sweet and savory!

Ingredients

Soup Ingredients:

  • 15 cups water
  • 1 tablespoon salt
  • 1 teaspoon Vegeta seasoning
  • 450 grams sweet potato, peeled and diced into 1/4 inch or 1/2 inch cubes
  • 450 grams butternut squash, peeled and diced into 1/4 inch or 1/2 inch cubes
  • 1 medium carrot, peeled and grated, or diced into 1/4 inch or 1/2 inch cubes
  • 2 tablespoons tomato paste
  • 3 garlic cloves, finely chopped or pressed
  • Ground black pepper, to taste
  • 1 tablespoon cooking oil
  • 1/2 cup cilantro, diced

Meatball Ingredients:

  • 1 kilogram (about 2 lbs) ground pork
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 egg
  • 1/2 medium onion, finely chopped

Instructions

  1. Add 15 cups water to a large soup pot and bring to boil over high heat.  Reduce heat to medium. Add 1 tablespoon salt, 1 teaspoon Vegeta seasoning, and the diced sweet potatoes and butternut squash.  
  2. Meanwhile, place ground meat into a large mixing bowl. Add 1 teaspoon salt, 1/4 teaspoon ground black pepper, 1/2 teaspoon garlic powder (optional), 1 egg and the finely chopped 1/2 medium onion.  Mix well to combine all ingredients.
  3. Using your hands, form meat mixture into balls and toss them in your soup pot as you form each ball.  Rolling the meatballs with damp hands will prevent the meat from sticking to your hands.  Cook meatballs until they have all floated to the top of the pot (about 15-20 minutes).
  4. While the meatballs are cooking, heat a non-stick skillet over medium/high heat, add 1 tablespoon cooking oil, grated or diced carrot, 3 chopped/pressed garlic cloves and 2 tablespoons tomato paste.  Sauté 2-3 minutes, stirring occasionally to combine the ingredients. Transfer to the soup pot.
  5. Add the cilantro to the soup pot.  Stir well.  Add salt and ground black pepper to taste.
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 108Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 1047mgCarbohydrates 16gFiber 3gSugar 5gProtein 5g

Nutrition information isn’t always accurate.

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