VEGETABLE MEATBALL SOUP
Tasty beef and pork meatballs are added to a hearty, delicious vegetable soup.
Provided by Karen Ciancio
Categories Soup
Time 1h10m
Number Of Ingredients 13
Steps:
- Combine the ground pork and beef in a large bowl and add the parsley, Worcestershire sauce, salt and pepper. Blend together well. Form the mixture into to 3/4 inch balls. Heat oil in a large soup pot over medium heat. Working in batches, add the meatballs to the pot and brown them on all sides, about 4 minutes. Transfer each batch to a bowl.
- Pour off all but 3 tablespoons of the drippings from the pot. Add the potatoes, carrots, leeks and rutabaga and saute the vegetables for about 5 minutes to soften them. Add the broth and tomatoes with their juices. Return the meatballs to the pot. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the meatballs and vegetables are tender, about 45 minutes. Season with salt and pepper to your taste.
Nutrition Facts : Calories 382 kcal, Carbohydrate 31 g, Protein 19 g, Fat 21 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 54 mg, Sodium 1339 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
MEATBALL VEGETABLE SOUP
This is an old family recipe from my husband's Swedish grandmother. I don't know if it's Swedish, but it's good.
Provided by CookingONTheSide
Categories Low Cholesterol
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For soup, add all ingredients to Dutch oven.
- Boil for 30 minutes.
- Make meatballs: Mix all ingredients and shape into 12 balls.
- Refrigerate 30 minutes and then drop into boiling soup and simmer 10 minutes.
ITALIAN MEATBALL SOUP - QUICK
Make and share this Italian Meatball Soup - Quick recipe from Food.com.
Provided by Derf2440
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir together beef broth, undrained tomatoes, the water and Italian seasoning in a large saucepan, bring to boiling.
- Add meatballs, pasta and frozen veggies.
- Return to boiling, reduce heat.
- Simmer covered, about 10 minutes or till pasta and veggies are tender.
- Ladle soup into bowls and sprinkle with cheese.
DUTCH VEGETABLE SOUP WITH MEATBALLS
Dutch Vegetable Soup with Meatballs or groentesoep met balletjes is a healthy, simple soup with vegetables, vermicelli pasta, small beef meatballs, and fresh herbs. One-pot and ready in 30 minutes!
Provided by Marie
Categories Side Dishes
Time 30m
Number Of Ingredients 13
Steps:
- In a medium bowl, thoroughly combine meatball ingredients, then form small meatballs (about 1 tablespoon each). Set aside.
- In a medium pot over high heat, bring the vegetable broth to a boil. Add the carrots, celery, vermicelli, and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
- Remove from heat and top with parsley and chives. Taste for salt and pepper. Serve immediately.
Nutrition Facts : Calories 222 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2311 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
HEARTY ITALIAN MEATBALL SOUP
A very hearty, flavorful soup. Use whatever small shaped pasta you like.
Provided by Suzanne Call
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 30.8 g, Cholesterol 49.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 3.2 g, Sodium 498.1 mg, Sugar 1.2 g
FAST MEATBALL VEGETABLE SOUP
Marcia Piaskowski of Plantsville,Connecticut shares the recipe for this satisfying soup that uses frozen meatballs. It cooks on the stovetop in half an hour, but Marcia often doubles the recipe and simmers it in the slow cooker for easy preparation.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. , Meanwhile, combine the remaining ingredients in a Dutch oven or soup kettle. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Drain pasta and stir into soup.
Nutrition Facts : Calories 128 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 918mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein.
QUICK 'N EASY MEATBALL SOUP
Here's a very easy recipe for a hearty meatball soup for people who are too busy to make the meatballs themselves.
Provided by groovinchic
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Stir 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat; cook until the onion is tender, about 5 minutes. Pour remaining chicken broth into the pot; bring to a soft boil. Add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro; season with salt and pepper. Stirring occasionally, bring soup to a boil. Reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.
Nutrition Facts : Calories 337 calories, Carbohydrate 33.9 g, Cholesterol 73.4 mg, Fat 12.1 g, Fiber 8.1 g, Protein 21.7 g, SaturatedFat 4 g, Sodium 1223.4 mg, Sugar 2.5 g
EASY VEGETABLE SOUP RECIPE WITH MEATBALLS
This easy vegetable soup recipe with meatballs has a flavorful broth that will have your family running to the table!
Provided by Tanya Schroeder
Categories Savory
Number Of Ingredients 15
Steps:
- Heat 2 teaspoons of olive oil in a Dutch oven placed over medium heat. Add meatballs, and cook until no longer pink. Remove meatballs and set aside.
- Heat remaining olive in the same Dutch oven. Add onions and cook until soft, about 3-4 minutes. Add garlic, carrots, zucchini and mushrooms. Cook an additional 5-7 minutes or until vegetables soften. Season vegetables with thyme, salt, and pepper.
- Stir in beef broth, crushed tomatoes, and water (fill the tomato can with water), bring to a slight boil.
- Add pasta and reduce heat. Cook until pasta is al dente
- Add kale to the soup, stir.
- Return meatballs to the soup and simmer until heated through and kale has wilted.
Nutrition Facts : Calories 453 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 23 grams fat, Fiber 6 grams fiber, Protein 25 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1739 grams sodium, Sugar 10 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CROCKPOT MINI TURKEY MEATBALL VEGETABLE SOUP
Crockpot Mini Turkey Meatball Vegetable Soup is hearty one-pot meal that's packed with the good stuff. A gluten-free, dairy-free, paleo, whole30 recipe your family will love.
Provided by Robyn Downs
Number Of Ingredients 17
Steps:
- Make the meatballs by combining the grated onion, nutritional yeast, salt, garlic powder, flour, and turkey in a medium bowl. Stir until well combined, being careful not to over-mix. Form into meatballs, about 1 teaspoon each.
- Add the onion, carrots, celery, zucchini, diced tomatoes, chicken stock, Italian seasoning, and salt to a 6-quart slow cooker, stirring to combine.
- Add the meatballs, pressing gently to submerge in the liquid. Cover and cook on high for 4-6 hours or low for 6-8, or until the vegetables and meatballs are cooked through.
- Uncover, add the spinach, and cook on high for 5 more minutes, or until the spinach is wilted. Add the lemon juice, stirring to combine. Taste and add additional salt if desired.
- Serve with a sprinkle of fresh rosemary and healthy drizzle of olive oil.
MINI MEATBALL AND VEGETABLE SOUP
This soup is hearty and delicious. Mixed vegetables and mini beef meatballs make for a perfect casual dinner.
Provided by BIWFD
Categories Soup
Time 50m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
- Meanwhile combine Ground Beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 48 small meatballs.
- Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes. Season with salt and pepper, as desired.
Nutrition Facts : Calories 370
MEATBALL VEGETABLE SOUP
My daughter shared this favorite recipe with me. The meatballs make it different from usual vegetable soup recipes.-Phyllis Miller, Hunta, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings (6 cups).
Number Of Ingredients 11
Steps:
- In a large bowl, mix beef, egg, bread cubes, 1/4 cup onion and salt. Shape into 36 meatballs. Heat oil in a kettle or Dutch oven; brown meatballs with remaining onion. Add broth, soup, macaroni, peas and thyme; heat through, stirring often.
Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 782mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.
MINI TURKEY MEATBALL VEGETABLE SOUP RECIPE
This vegetable soup has turkey meatballs and a mix of carrots, celery, onions, tomatoes, and herbs. It's a warm, tasty, and kid-friendly soup.
Provided by Amber Edwards
Categories Soup
Time 1h30m
Yield 7
Number Of Ingredients 27
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, combine ground turkey, breadcrumbs, egg, parsley, onion, garlic, salt and cheese. Gently mix all the ingredients well until everything is combined.
- Form small meatballs, about 1 tablespoon each. Bake in the oven for about 12 minutes.
- Meanwhile, heat the oil in a large pot or Dutch oven over medium-high heat.
- Add the carrots, celery, onion, garlic and saute for about 15 minutes until tender and fragrant.
- Add the broth, tomatoes, parmesan cheese rind, salt and pepper.
- Add the rosemary,bay leaves, basil and parsley, cover and cook on low 40 minutes.
- Remove the bay leaves, rosemary sprig, parmesan rind and drop the meatballs in along with the zucchini and spinach, cover and simmer for 8 to 10 minutes, until the zucchini is tender and meatballs are cooked through. Season to taste with salt and black pepper if needed.
- Serve with extra grated cheese on the side if desired.
Nutrition Facts : Carbohydrate 12.37g, Cholesterol 102.11mg, Fat 17.01g, Fiber 3.08g, Protein 34.73g, SaturatedFat 7.62g, ServingSize 7.00, Sodium 947.03mg, Sugar 0.00, UnsaturatedFat 5.98g
MINI MEATBALL SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 47m
Yield 4 big servings
Number Of Ingredients 26
Steps:
- In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
- While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
- Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
- In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
- Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.
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