Meatball Soup With Veggies Recipes

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VEGGIE SOUP WITH MEATBALLS



Veggie Soup with Meatballs image

Loaded with veggies, meatballs and spices, this meal-in-one soup is hearty enough to warm up any cold winter day. It's a recipe you'll make again and again! -Penny Fagan, Mobile, Alabama

Provided by Taste of Home

Categories     Lunch

Time 5h50m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 17

1 package (12 ounces) frozen fully cooked Italian meatballs
1 can (28 ounces) diced tomatoes, undrained
3 cups beef broth
2 cups shredded cabbage
1 can (16 ounces) kidney beans, rinsed and drained
1 medium zucchini, sliced
1 cup fresh green beans, cut into 1-inch pieces
1 cup water
2 medium carrots, sliced
1 teaspoon dried basil
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1 cup uncooked elbow macaroni
1/4 cup minced fresh parsley
Grated Parmesan cheese, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender., Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.

Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1295mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 9g fiber), Protein 19g protein.

DUTCH VEGETABLE SOUP WITH MEATBALLS



Dutch Vegetable Soup with Meatballs image

Dutch Vegetable Soup with Meatballs or groentesoep met balletjes is a healthy, simple soup with vegetables, vermicelli pasta, small beef meatballs, and fresh herbs. One-pot and ready in 30 minutes!

Provided by Marie

Categories     Side Dishes

Time 30m

Number Of Ingredients 13

½ lb. lean ground beef
¼ cup fresh parsley, chopped
1 tbsp plain breadcrumbs
1 tbsp onion salt
1 tbsp Worcestershire sauce
1/2 tsp black pepper
4 1/2 cups vegetable broth (I used low sodium)
2 medium carrots, sliced
2 celery sticks, sliced
4 ounces vermicelli pasta, broken into small pieces
3-4 tbsp fresh parsley, chopped
3-4 tbsp fresh chives, chopped
Salt and pepper, to taste

Steps:

  • In a medium bowl, thoroughly combine meatball ingredients, then form small meatballs (about 1 tablespoon each). Set aside.
  • In a medium pot over high heat, bring the vegetable broth to a boil. Add the carrots, celery, vermicelli, and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
  • Remove from heat and top with parsley and chives. Taste for salt and pepper. Serve immediately.

Nutrition Facts : Calories 222 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2311 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

MEATBALL SOUP



Meatball Soup image

A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.

Provided by Lmdalby

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

Time 1h

Yield 7

Number Of Ingredients 13

2 quarts water
20 small meatballs
2 (8 ounce) cans tomato sauce
2 cubes beef bouillon cube
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 stalks celery, sliced
2 carrots, sliced
1 clove garlic, minced
1 cup elbow macaroni

Steps:

  • Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
  • Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g

MEATBALL VEGETABLE SOUP



Meatball Vegetable Soup image

This is an old family recipe from my husband's Swedish grandmother. I don't know if it's Swedish, but it's good.

Provided by CookingONTheSide

Categories     Low Cholesterol

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 cup fresh breadcrumb
1/4 cup milk
1 egg, unbeaten
1/2 lb ground chuck
1/2 cup celery, diced
1/2 cup celery leaves, snipped
1 large onion, minced
2 medium carrots, sliced
1 cup raw potatoes, cubed
2 cups water (or chicken broth)
1 1/2 teaspoons salt
2 1/2 cups canned tomatoes, diced

Steps:

  • For soup, add all ingredients to Dutch oven.
  • Boil for 30 minutes.
  • Make meatballs: Mix all ingredients and shape into 12 balls.
  • Refrigerate 30 minutes and then drop into boiling soup and simmer 10 minutes.

VEGETABLE MEATBALL SOUP



Vegetable Meatball Soup image

This is a delicious soup recipe that takes less than 30 minutes to prepare and is a great way to use up leftover meatballs. The broth is so light and flavorful, everyone wants the recipe! -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings (2 quarts).

Number Of Ingredients 7

1 package (12 ounces) frozen fully cooked Italian meatballs
2 cans (14-1/2 ounces each) beef broth
2 cups frozen Italian vegetable blend
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 cups water
1/3 cup small pasta shells
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

Nutrition Facts : Calories 241 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1333mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

VEGETABLE SOUP WITH TINY MEATBALLS



Vegetable Soup With Tiny Meatballs image

My Mom used to make this soup for us when we were growing up. It calls for 1/2 cup fine pasta but she always dumped a lot more pasta in than what was called for :) Serve with lots of parmesan cheese, we loved it!

Provided by Janeydoe

Categories     Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

5 -6 cups beef broth or 5 -6 cups beef stock
1 (1 lb) can crushed tomatoes
3 stalks celery & leaves, chopped
1 carrot, finely chopped
1 teaspoon oregano
1/2 cup fine pasta
2 slices dry bread or 2 slices toast
water
1 lb ground beef
1 egg, slightly beaten
1 garlic clove, minced
1 teaspoon salt
butter
grated parmesan cheese

Steps:

  • Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
  • Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
  • Season with salt and pepper.
  • Serve with grated paremsan cheese.
  • Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
  • Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
  • Form in 3/4 inch balls using 1 teaspoon mixture for each.
  • Brown in butter - Makes 5 dozen.

Nutrition Facts : Calories 198.3, Fat 10, SaturatedFat 3.6, Cholesterol 65.5, Sodium 878.2, Carbohydrate 12.5, Fiber 1.6, Sugar 3.2, Protein 14.4

HEARTY MEATBALL SOUP II



Hearty Meatball Soup II image

Miniature meatballs with vegetables and pasta shells. You will love this soup.

Provided by Judy Henry

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

1 (1 ounce) envelope dry onion soup mix
2 cups chopped carrot
4 cups water
1 (14.5 ounce) can stewed tomatoes, with juice
1 (14.5 ounce) can green beans, drained
3 (14.5 ounce) cans chicken broth
1 (16 ounce) package frozen mixed vegetables
1 pound ground beef
1 egg
1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 pinch ground black pepper
1 cup uncooked alphabet pasta

Steps:

  • In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
  • Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
  • Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.

Nutrition Facts : Calories 453.5 calories, Carbohydrate 42.2 g, Cholesterol 80.3 mg, Fat 21.1 g, Fiber 6 g, Protein 24.7 g, SaturatedFat 8.6 g, Sodium 1399.2 mg, Sugar 6.4 g

MINI MEATBALL AND VEGETABLE SOUP



Mini Meatball and Vegetable Soup image

This soup is hearty and delicious. Mixed vegetables and mini beef meatballs make for a perfect casual dinner.

Provided by BIWFD

Categories     Soup

Time 50m

Yield Makes 4 servings

Number Of Ingredients 8

1 pound Ground Beef (80% to 85% lean)
1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1/2 cup water
1/4 cup Italian-style dry bread crumbs
2 tablespoons water
3 cups frozen vegetable blend (such as green beans, corn and peas)
Salt and pepper

Steps:

  • Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
  • Meanwhile combine Ground Beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 48 small meatballs.
  • Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes. Season with salt and pepper, as desired.

Nutrition Facts : Calories 370

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