Veggie Meatball Soup Food
VEGETABLE MEATBALL SOUP
This is a delicious soup recipe that takes less than 30 minutes to prepare and is a great way to use up leftover meatballs. The broth is so light and flavorful, everyone wants the recipe! -Susan Westerfield, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (2 quarts).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 241 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1333mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
VEGGIE MEATBALL SOUP
It's a snap to put together this hearty soup before I leave for work. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. -Charla Tinney, Tyrone, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 4h10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.
Nutrition Facts : Calories 125 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 574mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 5g protein.
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.
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.
LOTSA VEGGIES MEATBALL SOUP (CROCK POT)
I really like recipes that make use of frozen mixed vegetables -- I feel so virtuous eating them and have none of the work preparing them.! And this one has frozen meatballs, too. Talk about ease-of-preparation! Recipe from TOH.
Provided by Lorraine of AZ
Categories Vegetable
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a slow cooker, combine the first six ingredients.
- Cover and cook on LO for 4-5 hours. (Meanwhile, you can cook the pasta -- or use leftover pasta).
- Just before serving, stir in pasta; heat through. Discard bay leaves.
Nutrition Facts : Calories 128.4, Fat 1, SaturatedFat 0.3, Sodium 646.3, Carbohydrate 25.4, Fiber 4.2, Sugar 3, Protein 6.4
VEGGIE SOUP WITH MEATBALLS
Loaded with veggies, meatballs and spices, this meal-in-one soup is hearty enough to warm up any cold winter day. It's a recipe you'll make again and again! -Penny Fagan, Mobile, Alabama
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender., Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.
Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1295mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 9g fiber), Protein 19g protein.
VEGGIE MEATBALL SOUP
From Simple & Delicious. Wonderfully easy. With bread on the side, what a completely comforting meal.
Provided by children from A to Z
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a 5-quart slow cooker, combine the first 14 ingredients.
- Cover and cook on low for 5-1/2-6 hours or until vegetables are almost tender.
- Stir in the macaroni and parsley; cook 30 minute longer or until macaroni is tender.
- Serve with parmesan cheese if desired.
Nutrition Facts : Calories 194.5, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.4, Sodium 920, Carbohydrate 38.4, Fiber 7.9, Sugar 9.2, Protein 9.6
VEGGIE MEATBALL SOUP
Make and share this Veggie Meatball Soup recipe from Food.com.
Provided by bugsbunnyfan
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a slow cooker, combine the first six ingredients.
- Cover and cook on low for 4-5 hours.
- Just before serving, stir in pasta; heat through.
- Discard bay leaves.
Nutrition Facts : Calories 126.7, Fat 1.1, SaturatedFat 0.1, Cholesterol 0.4, Sodium 486.2, Carbohydrate 25.3, Fiber 4.2, Sugar 3.5, Protein 6
ROASTED VEGGIE AND MEATBALL SOUP
I put together this appetizing soup almost every Sunday during our South Dakota winters. A variety of roasted vegetables and turkey meatballs perk up the broth. What a wonderful way to warm up! -Sandy Lund, Brookings, South Dakota
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- In a large bowl, combine the potatoes, carrots, onion, 2 tablespoons oil and 1/2 teaspoon salt. Place in a single layer in two greased 15x10x1-in. baking pans. , Bake at 425° for 20 minutes. Add basil and garlic; toss to coat. Bake 10-15 minutes longer or until vegetables are tender., In a large bowl, combine the egg, bread crumbs, cheese, parsley, 1/2 teaspoon salt and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., In a Dutch oven, brown meatballs in remaining oil in batches; drain and set aside., In the same pan, combine the broth, water, tomatoes, roasted vegetables and remaining salt. Return meatballs to pan. Bring to a boil. Reduce heat; cover and simmer for 45-55 minutes or until meatballs are no longer pink.
Nutrition Facts : Calories 317 calories, Fat 17g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 1005mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 16g protein.
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