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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 212.7
  • Total Fat: 6.1 g
  • Cholesterol: 47.2 mg
  • Sodium: 925.7 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 5.5 g
  • Protein: 17.5 g

View full nutritional breakdown of Meatball Vegetable Soup calories by ingredient
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Meatball Vegetable Soup

Submitted by: MOIRALEIGH

Introduction

The thyme gives this soup a nice complexity and the vegetables provide lots of vitamins, even for those meat and potato lovers! Could use frozen meatballs for an even easier weeknight meal. The thyme gives this soup a nice complexity and the vegetables provide lots of vitamins, even for those meat and potato lovers! Could use frozen meatballs for an even easier weeknight meal.
Number of Servings: 10

Ingredients

    1 lb. ground beef
    1 egg, lightly beaten
    1/2 c. small breadcrumbs
    3/4 c. onion, finely chopped
    1 tsp. salt
    2 Tbsp. vegetable oil
    3 1/2 c. beef stock
    1 can (14.5 oz.) stewed tomatoes
    2 carrots, coarsely chopped
    2 small zucchini, coarsely chopped
    1/2 tsp. dried crushed thyme
    1/2 tsp. ground black pepper
    1 c. cooked tube macaroni
    1 can (14.5 oz.) white beans, drained
    1/2 lb. fresh spinach

Directions

In a large bowl, mix beef, egg, bread, 1/4 cup onion, and 1/2 teaspoon salt. Shape the mixture into 36 meatballs.


In a soup pot or Dutch oven over medium heat, heat oil. Add meatballs and remaining onion (1/2 c.) and saute 5 minutes or until browned. Add stock, tomatoes, carrots, zucchini, remaining salt (1/2 tsp.), thyme, and pepper. Bring to boil, reduce heat, and simmer 10 minutes or until meatballs are cooked through and carrots are almost tender. Add macaroni, beans, and spinach and simmer 5 minutes or until macaroni and beans are heated through.


Makes about 10 2 cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user MOIRALEIGH.






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