Italian Meatball Veggie Soup

Italian Meatball Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 46.5
  • Total Fat: 1.5 g
  • Cholesterol: 17.5 mg
  • Sodium: 198.3 mg
  • Total Carbs: 3.8 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.8 g

View full nutritional breakdown of Italian Meatball Veggie Soup calories by ingredient
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Number of Servings: 30


    1 pound lean gr beef
    2 cans swanson beef broth (Fat free and 1/2 sodium)
    1 can tomato sauce
    1 can diced tomatoes
    1/4 cup parmesan cheese
    1 egg
    1 tsp basil
    2 tsp oregano
    2 cups chopped cabbage
    1 10oz bag frozen veggies
    4-5 cups water
    1 tsp. chopped garlic


Mix gr. beef, oregano, basil, 1/2 tsp chopped garlic, egg and cheese in a bowl. Form into balls about the size of nickels.

Spray skillet with Pam and brown meatballs on all sides.

While browning meatballs, combine all other ingredients in a large soup pot. Add meatballs and simmer for at least 1 hour. Better if simmered longer.

Makes approximately 30 one cup servings.

Number of Servings: 30

Recipe submitted by SparkPeople user DEBBIESQ.

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