Naturally Ella · by Erin Alderson
Winter Squash-Tofu Meatball Soup
NUTRITION · PER SERVING—
CAL 34%·PRO 95%
CARBS 69G41% OF CAL
13G FIBER13G SUGAR42G OTHER
FAT 26G34% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light broth-based soup with leftover tofu meatballs, roasted winter squash, orzo, and fresh dill. A cozy, customizable soup that benefits from advance prep.
mainsouptofu🍲 stockpot🔥 ovendairy free
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Nutrition & ingredients
Ingredients
serves 4- 1 recipe for tofu meatballs (see note)
- 1 medium thin-skinned winter squash such as red kuri, kabocha, or delicata
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 large yellow onion (finely diced)
- ½ teaspoon kosher salt (see note)
- 1 cup uncooked orzo (see note)
- 8 cups vegetable broth (or a ratio of vegetable bouillon and water to equal the same amount, dependent on package recommendation)
- ¼ cup minced fresh dill
- Zest from 1 lemon
- Juice from 1 to 2 lemons
At a glance
PER SERVING
CAL 34%·PRO 95%
CARBS 69G41% OF CAL
13G FIBER13G SUGAR42G OTHER
FAT 26G34% OF CAL
4G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 3001mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 954mg
- Calcium
- 112mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 3001MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.