Tomato Vegetable Meatball Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
10 cup Chicken stock, home-prepared
5 stalk, large (11"-12" long) Celery, raw
900 gram(s) Ground Moose Meat (by NDMUSCUTT)
2 cup Aylmer Whole Tomatoes (canned) (by TWINKIE14)
6 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots)
8 tsp Crushed Garlic (by ARCTIC.ORCA)
0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
4 serving Tomatoes, Roma, Fresh, 1 Med
1 cup Cauliflowr florets (by JPAJAK)
1 cup, chopped or diced Broccoli, fresh
Bring Chicken Stock to a boil.
Thaw hamburger and roll into 1inch meatballs, drop in boiling water.
Blend all the vegetables together with Canned tomatoes, add to soup.
Add Quinoa and let simmer on stove. If too thick add extra water and salt and pepper to taste
Serving Size: 12 2cp Portions
Number of Servings: 12
Recipe submitted by SparkPeople user GENESISHEATHER.
Serving Size: 12 2cp Portions
Number of Servings: 12
Recipe submitted by SparkPeople user GENESISHEATHER.
Nutritional Info Amount Per Serving
- Calories: 209.6
- Total Fat: 3.5 g
- Cholesterol: 49.9 mg
- Sodium: 503.4 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.0 g
- Protein: 23.3 g
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