HEARTY MEATBALL SOUP
A little bit of this thick and hearty soup goes a long way, so it's terrific to take to potlucks. My husband, Patrick, and I enjoy this on cold winter nights. -Janice Thompson, Lansing, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 22 servings (5-3/4 quarts).
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble meat over mixture and mix well. Shape into 1-in. balls. , In a stockpot, bring broth to a boil. Carefully add the meatballs. Add the tomato juice, tomatoes, vegetables, rice and basil. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the parsley and soy sauce. Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender.
Nutrition Facts : Calories 162 calories, Fat 7g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
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
HEARTY MEATBALL SOUP WITH SPINACH
My DIL found this recipe online and made it when I was there. It is relatively quick to make and so good. Note: In the directions it refers to the trinity mix; that is the carrot, celery, and onion listed in the ingredients; 2 part onion, one part carrot and one part celery
Provided by tammy dalton
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Chop garlic.
- Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended.
- Shape into 1-inch meatballs (about 25-30); wash hands.
- Preheat large stockpot on medium-high 2-3 minutes.
- Place oil in pan; add meatballs (in batches).
- Cook and turn 6 to 8 minutes or until browned.
- Remove meatballs from pan and set aside.
- Add trinity mix (onion, celery, carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften.
- Add spinach; cook 2 to 3 minutes or until spinach begins to wilt.
- Reduce heat to medium-low; stir in cannellini beans, chicken stock, meatballs and remaining 1/4 teaspoon each salt and pepper.
- Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot.
- Top with Parmesan cheese and serve.
Nutrition Facts : Calories 418.9, Fat 13.6, SaturatedFat 5.1, Cholesterol 108.7, Sodium 1040.7, Carbohydrate 32, Fiber 8.9, Sugar 3.8, Protein 41.4
HEARTY MEATBALL STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
- For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
- Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.
SPICED MEATBALL SOUP
This hearty, stew-like meatball soup is loaded with warm, flavorful spices like cinnamon, cumin and allspice, making it the perfect meal for a cold autumn day. Delicious as is, try serving it with a dollop of Greek yogurt, some torn fresh herbs, and/or some warmed pita bread.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grate 1/2 onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and 3/4 teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each).
- Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel.
- Dice the remaining 1/2 onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute.
- Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper.
- Divide the soup among bowls. Serve with the lemon wedges.
Nutrition Facts : Calories 520, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 87 milligrams, Sodium 976 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 37 grams, Sugar 8 grams
HEARTY MEATBALL SPINACH SOUP
We believe that meatballs make everything better. It's not surprising they're the stars of our savory soup. But it's kinda surprising it can fit into a smart eating plan.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 7 servings, about 1 cup soup and 4 crackers each.
Number Of Ingredients 10
Steps:
- Combine meat, 1/4 cup onions, 1/3 of garlic and 1/2 tsp. oregano in large bowl. Add cracker crumbs and egg; mix well. Shape into 1-inch balls.
- Cook and stir remaining onions and garlic in hot oil in Dutch oven or large saucepan on medium-high heat 3 to 5 min. or until onions are tender. Add broth, tomatoes, spinach and remaining oregano; bring to boil. Add meatballs; cover. Simmer on low 20 to 25 min. or until meatballs are done.
- Serve with additional saltines.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g
HEARTY MEATBALL SANDWICH
A cross between meatloaf and meatballs, this sandwich promises to hold together without being messy.
Provided by q
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish.
- Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
- Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.
Nutrition Facts : Calories 490.6 calories, Carbohydrate 43.1 g, Cholesterol 75 mg, Fat 21.4 g, Fiber 3 g, Protein 29.3 g, SaturatedFat 8 g, Sodium 1068.5 mg, Sugar 5.1 g
HEARTY TURKEY MEATBALL SOUP
Every Italian-American family I know seems to have its own version of meatball soup. This recipe is based on my family's version. -Christie Ladd, Mechanicsburg, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the egg whites, bread crumbs, cheese and 2 teaspoons Italian seasoning. Crumble turkey over mixture and mix well. Shape into 3/4-in. balls. , Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until no longer pink., Meanwhile, in a Dutch oven, saute carrots and celery in oil for 5 minutes. Add garlic; cook 1 minute longer. Add the broth, pepper and remaining Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in pasta; cook 10-12 minutes longer or until vegetables and pasta are tender. Add meatballs and heat through.
Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 772mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
MEATBALL SOUP
Make and share this Meatball Soup recipe from Food.com.
Provided by Tonkcats
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to a boil in a large saucepan.
- Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
- Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.
Nutrition Facts : Calories 81.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.2, Sodium 375.1, Carbohydrate 16.2, Fiber 1.4, Sugar 2, Protein 2.9
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- If using homemade meatballs, prepare the meatballs and bake or pan fry (depending on your your recipe) until cooked all way through. Remove from heat and set aside. If using store-bought/pre-made meatballs, prepare according to package instructions. Set aside.
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