Vegetarian "Meatball" and Vegetable Soup
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
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
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.
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.
