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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 265.7
  • Total Fat: 5.8 g
  • Cholesterol: 54.1 mg
  • Sodium: 1,005.5 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 7.5 g
  • Protein: 15.6 g

View full nutritional breakdown of Vegetarian "Meatball" and Vegetable Soup calories by ingredient
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Vegetarian "Meatball" and Vegetable Soup

Submitted by: STRIVE4BALANCE

Introduction

This is a great Italian soup that has some of my favorite vegetarian meatballs made with the frozen protein crumbles. Great way to get a lot of protein in your diet today. This is a great Italian soup that has some of my favorite vegetarian meatballs made with the frozen protein crumbles. Great way to get a lot of protein in your diet today.
Number of Servings: 8

Ingredients

    Meatballs:
    1 package (12 ounces) frozen prebrowned vegetable protein crumbles, thawed.
    2 eggs, lightly beaten
    1/4 cup of Italian style dry breadcrumbs
    2 cloves of garlic, minced
    2 TBSP of grated parmesan cheese
    2 tsp of italian herbs

    Soup:
    8 ounces of winter squash, seeded, cut into 3/4 inch cubes
    3/4 cup of chopped onion
    2 cloves of garlic, minced
    1 TBSP of virgin olive oil
    5 cups of Vegetable Stock
    1 can (15 ounces) garbanzo beans, rinsed, drained
    1 can (16 ounces) diced tomatoes, undrained
    1 cup of frozen peas
    1 tsp of italian seasoning
    4 ounces of ditalini or fusilli
    "Meatballs" from above

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Directions

Meatballs:
Combine all ingredients, mashing protein crumbles lightly with fork. Form mixture into 24 balls.
2. Bake in baking pan at 350 degreees until firm, about 10 minutes.

Soup:
1. Saute Squash, onion, and garlic in oil in large pan or dutch oven until onion is tender, about 5 minutes. Add stock, beans, tomatoes with liquid, peas, and italian seasoning; heat to boiling. Reduce heat and simmer, covered, 10 minutes.
2. Heat soup to boiling; add meatballs and pasta. Reduce heat and simmer, uncovered, until pasta is tender, 7-10 minutes. Season to taste with salt and pepper. Serve

Number of Servings: 8

Recipe submitted by SparkPeople user STRIVE4BALANCE.






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