Meatball Soup (courtesy of Taste of Home's FREEZER PLEASERS cookbook)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 Cups green beans (I used frozen)4 Cups carrots2 chicken boullions (cubes)2 tsp dried oregano2 tsp dried basil2 tsp minced garlic2 cans (14.5 oz each) Italian diced tomatoes24 oz of frozen meatballs4 cups frozen corn4 cups of water
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.
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.
Nutritional Info 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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