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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 377.5
  • Total Fat: 17.9 g
  • Cholesterol: 50.0 mg
  • Sodium: 968.7 mg
  • Total Carbs: 40.0 g
  • Dietary Fiber: 9.2 g
  • Protein: 19.6 g

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Meatball Soup (courtesy of Taste of Home's FREEZER PLEASERS cookbook)

Submitted by: MAMATWOGIRLS

Introduction

This is actually a double batch so that you can have some now... FREEZE, then have it up to 3 months later. This is actually a double batch so that you can have some now... FREEZE, then have it up to 3 months later.
Number of Servings: 8

Ingredients

    6 Cups green beans (I used frozen)
    4 Cups carrots
    2 chicken boullions (cubes)
    2 tsp dried oregano
    2 tsp dried basil
    2 tsp minced garlic
    2 cans (14.5 oz each) Italian diced tomatoes
    24 oz of frozen meatballs
    4 cups frozen corn
    4 cups of water

Directions

1. In a large saucepan or Dutch oven, combine the beans, carrots, water, boullions, and seasonings. Bring to a boil. Reduce heat: cover and simmer for 10 min.

2. Add the tomatoes, meatballs and corn. Cover and cook over med-low heat for 1 hour (or until meatballs are heated through.) Serve desired amount. Cool remaining soup; transfer to freezer containers. May be frozen for up to 3 months.

3. TO USE FROZEN SOUP: Thaw in the fridge overnight. Place in a saucepan and heat through.

Serving Size: 8-10 servings (1 serving is 4-5 meatballs per person - based on meatball serving size info)

Number of Servings: 8

Recipe submitted by SparkPeople user MAMATWOGIRLS.






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