Tomato Vegetable Meatball Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Tomato Vegetable Meatball Soup calories by ingredient
Introduction
Hot thick tomato soup, brilliantly blended vegetables allows you to add whatever you have left over in the fridge... Hot thick tomato soup, brilliantly blended vegetables allows you to add whatever you have left over in the fridge...Number of Servings: 12
Ingredients
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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
Tips
Best served after simmering. Great when it is reheated!
Directions
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.