Meatball Vegetable Soup Food

MEATBALL VEGETABLE SOUP

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.

DUTCH VEGETABLE SOUP WITH MEATBALLS

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.

VEGETABLE MEATBALL SOUP

Steps:

• In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

MINI MEATBALL SOUP

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.

VEGETABLE MEATBALL SOUP

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.

MEATBALL VEGETABLE SOUP

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.

MEATBALL VEGETABLE SOUP

Steps:

• In a large soup pot on medium heat add your chopped onions, chopped carrot and tomato paste.
• Stir until combined and starts heating through and becoming fragrant.
• Add the can of tomato sauce and then fill it with water one and a half times, adding it to the pot
• Bring to a bubble and add in the lima beans, corn and peas.
• Simmer for 15 minutes
• Add in canned vegetables
• Roll hamburger into meatballs, I do about 1 inch balls but you can make them as large or as little as you like
• Drop the meatballs into the bubbling soup one by one
• Reduce heat to a simmer and cover.
• Simmer for 30 minutes or until ready to eat
• 10 minutes before you are ready to eat add in 1 cup of macaroni noodles and simmer till noodles are tender.

CROCK POT MEATBALL VEGETABLE SOUP

Steps:

• Put your meatballs in your 6-quart crock pot.
• Add in the rest of your ingredients.
• Cover and cook on low for 8-10 hours or high for 4-6 hours.

HEARTY ITALIAN MEATBALL SOUP

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.

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

MINI MEATBALL AND VEGETABLE SOUP

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.

FROZEN MEATBALL VEGETABLE SOUP

Steps:

• In a large saucepan, heat olive oil over medium heat. Add diced onions and celery, and sauté until soft, approximately 5 minutes.
• Add minced garlic and dried herbs, and continue to sauté for 30 seconds.
• Add remaining ingredients (undrained, diced tomatoes, frozen vegetable blend, frozen meatballs, and broth).
• Cook over medium heat until vegetables and meatballs are cooked, approximately 30 minutes.

CROCKPOT MINI TURKEY MEATBALL VEGETABLE SOUP

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.

EASY VEGETABLE SOUP RECIPE WITH MEATBALLS

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.

HEARTY MEATBALL SOUP II

Steps:

• In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
• Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
• Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.

MEATBALL VEGETABLE SOUP

Steps:

• Heat broth, carrots, and celery in a medium pot, covered, over high heat until boiling. Meanwhile, make meatballs.
• Combine egg, cumin, 2 tsp. oregano, and the salt and pepper in a bowl. Stir in turkey and rice to blend well. Shape meat into 1 1/2-in. balls and set on a tray.
• Lower meatballs into soup with a spoon. Bring to a simmer; reduce heat and cook, covered, until carrots are very tender, 8 to 10 minutes. Stir in remaining oregano.

MEATBALL VEGETABLE AND BARLEY SOUP

Steps:

• Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
• Brown meatballs 1/2 at a time in a little cooking oil in a large frying pan (browning gives them more flavor then just tossing them into the soup); remove to a large stock pot.
• Add the diced onion and wine (you can use broth or water instead of wine if desired) to the frying pan that you used to browned the meatballs.
• De-glaze (gently loosen and stir up the browned bits on the bottom of the pan by stirring with a whisk or spatula) the pan using the onions and wine until onions are caramelized and browned; add to the meatballs in your soup pot.
• Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
• Add fresh vegetables to the soup; simmer for 15 minutes.
• Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.

TURKEY-BARLEY VEGETABLE SOUP

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until browned, 3 to 5 minutes; transfer to a plate.
• Add the onion, carrot, and celery to the saucepan and cook, stirring often, until softened, 3 to 5 minutes.
• Return the turkey to the pan and add the broth and barley; season with ¾ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until the barley is tender, 25 to 30 minutes. Stir in the spinach.

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
• Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.

HEARTY MEATBALL VEGETABLE SOUP

Steps:

• In a large soup pot over medium heat, add your chopped onions, carrots, garlic, and tomato paste. Saute the vegetables until they become tender and the smell becomes incredibly fragrant (yummy)!
• Add the tomato sauce and broth.
• Bring this mixture to a boil and then add in the frozen corn.
• Reduce heat to bring the soup to a simmer. Allow it to simmer for 15 minutes and then add the canned (or fresh) vegetables.
• While the soup simmers, get a large bowl and add the ground beef, salt, pepper, grated Parmesan, and Italian seasoning to it. Mix these ingredients together to make the meatball mixture.
• Form tablespoon-sized meatballs, and drop them into the simmering broth. Add additional salt and pepper if needed to taste.
• Reduce the heat to low, cover the pot, and simmer for 30 minutes.
• Add egg noodles, and cook for an additional 15 minutes.
• Serve the soup warm in bowls. Garnish with additional cheese and parsley.

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened palms, shape mixture into 1-inch diameter meatballs.
• Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes. Season to taste with salt and pepper. Ladle soup into deep bowls. Sprinkle soup with remaining 2 tablespoons parsley and serve.

MINI TURKEY MEATBALL VEGETABLE SOUP RECIPE

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.