Hearty Tomato Meatball Chowder Recipes

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MEATBALL CHOWDER



Meatball Chowder image

Make and share this Meatball Chowder recipe from Food.com.

Provided by Lisa Rittel

Categories     Chowders

Time 1h30m

Yield 6-7 quarts

Number Of Ingredients 22

2 lbs lean beef, Ground
2 tablespoons milk
2 teaspoons salt
1/8 teaspoon pepper
2 eggs, slightly beaten
3 tablespoons flour
1/4 cup parsley, finely chopped
1/3 cup fine cracker crumb
1 tablespoon salad oil
6 cups water
1 (46 ounce) can tomato juice
6 beef bouillon cubes
4 onions, Cut Into Eights
6 carrots, sliced
3 cups celery, sliced (3 to 4)
3 medium potatoes, peeled & diced
1/4 cup rice, Uncooked
1 tablespoon sugar
2 tablespoons salt
2 bay leaves
1 teaspoon marjoram
2 (12 ounce) cans mexicorn

Steps:

  • Meat Balls: To make meatballs combine all ingredients except oil; mix thoroughly.
  • Form into balls about the size of walnuts (40-50 balls). Heat oil and brown balls lightly.
  • Chowder: In a 8-10 quart kettle bring all ingredients except Mexicorn to a boil.
  • Reduce heat and simmer 30 minutes, adding Mexicorn for last 10 minutes.
  • Add browned meat balls.

EASY MEATBALL SOUP



Easy Meatball Soup image

This hearty, easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Add a side of your favorite salad, and you've got dinner!

Provided by Suzy Karadsheh

Categories     Soup

Time 55m

Number Of Ingredients 23

1 ½ lb lean ground beef (or ground chicken or ground turkey)
2 to 3 garlic cloves, minced
1 raw egg, whisked
½ cup freshly grated Parmesan cheese
1/3 cup plain bread crumbs
2 tsp dry oregano
½ tsp sweet paprika
Kosher salt and black pepper to taste
½ to 1 cup fresh chopped parsley
Extra virgin olive oil (I used Private Reserve EVOO)
Extra virgin olive oil (Private Reserve EVOO)
1 small onion, chopped (about ½ cup)
2 carrots, chopped
1 small green bell pepper, cored and chopped
2 celery stalks, peeled and chopped
1 to 2 garlic cloves, minced
5 to 6 cups broth (vegetable or beef broth)
1 28-oz can peeled tomatoes with juices
1 tsp dry oregano
½ tsp paprika
Salt and pepper
¾ cup dry small pasta like ditalini or small shells
½ cup chopped fresh parsley

Steps:

  • Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
  • Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
  • In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
  • Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
  • Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
  • Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

Nutrition Facts : Calories 297 calories, Sugar 5 g, Sodium 1448.1 mg, Fat 8.7 g, SaturatedFat 3 g, TransFat 0.1 g, Carbohydrate 22.4 g, Fiber 3.9 g, Protein 32 g, Cholesterol 101.2 mg

HEARTY ITALIAN MEATBALL SOUP



Hearty Italian Meatball Soup image

A very hearty, flavorful soup. Use whatever small shaped pasta you like.

Provided by Suzanne Call

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 8

3 cups water
2 (14 ounce) cans diced tomatoes with onion and garlic, undrained
2 (14 ounce) cans beef broth
1 teaspoon Italian seasoning
1 (16 ounce) package frozen cooked Italian-style meatballs
2 cups frozen Italian-blend vegetables
1 cup small star-shaped dried pasta
¼ cup grated Parmesan cheese

Steps:

  • Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 30.8 g, Cholesterol 49.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 3.2 g, Sodium 498.1 mg, Sugar 1.2 g

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