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Meatball Veggie Soup 

If you think this is strange using water, don't you worry! The veggies add so much flavour. You can also use a homemade broth, if you have some made, instead of water for some extra flavour! 

This soup can easily be made vegetarian by using 3 cans of kidney beans instead of the meat, and if you want to add a little extra protein you can use 3 cups cooked (1 cup uncooked) quinoa instead of potatoes for the starchy carb. 


  • 2lbs ground meat

  • 2 tbsp. ginger, peeled and minced

  • 2 eggs

  • 2 tbsp. olive oil

  • 1 onion, sliced

  • 2-3 stalks of celery, diced

  • 2-3 carrots, sliced

  • 3 cloves garlic

  • 4-5 medium potatoes, diced

  • 1 bunch of rainbow chard, roughly chopped

  • 4 cups fresh bean sprouts

  • Salt and pepper to taste

  • Lots of water! – make sure you have a big pot! (or you can use homemade veggie broth)



  1. Wash all your veggies.

  2. Prepare the meatballs by mixing the meat, eggs, ginger and salt and pepper.

  3. Fry the onion, celery and carrots in the olive oil until the onions become somewhat translucent.

  4. Add the garlic and fry until fragrant, ~1-2 min.

  5. Add the potatoes, rainbow chard, and enough water to almost fill your pot (but leave enough room for the meatballs).

  6. Bring the pot to a boil then add the meatballs.

  7. Lower heat, and simmer for 20 min.

  8. Add the bean sprouts in the last 5 min of simmering (if making vegetarian, add the beans and the cooked quinoa in this step).

  9. Enjoy! :)

With meatballs and potatoes

With beans and quinoa

Inspired from: CrossFit Journal

Prepared by: Christine Gemmell

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