Meatball Vegetable Soup Recipes

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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

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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

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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.

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

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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

MEATBALL VEGETABLE SOUP



Meatball Vegetable Soup image

My daughter shared this favorite recipe with me. The meatballs make it different from usual vegetable soup recipes.-Phyllis Miller, Hunta, Ontario

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings (6 cups).

Number Of Ingredients 11

1 pound ground beef
1 large egg, lightly beaten
1/2 cup small bread cubes
3/4 cup finely chopped onion, divided
1/2 teaspoon salt
2 tablespoons canola oil
1 can (10-3/4 ounces) beef broth
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup cooked small shell macaroni
1 cup frozen peas, thawed
1/4 teaspoon dried thyme

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Steps:

  • In a large bowl, mix beef, egg, bread cubes, 1/4 cup onion and salt. Shape into 36 meatballs. Heat oil in a kettle or Dutch oven; brown meatballs with remaining onion. Add broth, soup, macaroni, peas and thyme; heat through, stirring often.

Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 782mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

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

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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

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

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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

MEATBALL AND VEGETABLE SOUP



Meatball and Vegetable Soup image

Provided by Peggie O'Kennedy

Categories     Soup/Stew     Beef     Pork     Potato     Tomato     Vegetable     St. Patrick's Day     Leek     Carrot     Spring     Bon Appétit     Ireland

Yield Serves 6

Number Of Ingredients 13

1/2 pound ground pork
1/2 pound ground beef
1/3 cup chopped fresh parsley
1 tablespoon (or more) Worcestershire sauce
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 large red-skinned potatoes, cut into 1/2-inch pieces
2 large carrots, peeled, cut into 1/2-inch pieces
2 medium leeks (white and pale green parts only), chopped
1 large rutabaga, peeled, cut into 1/2-inch pieces
3 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes

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Steps:

  • Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
  • Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.

MEATBALL AND VEGETABLE SOUP



Meatball and Vegetable Soup image

Provided by Sylvia Pease

Categories     Soup/Stew     Beef     Herb     Tomato     Vegetable     Kid-Friendly     Winter     Bon Appétit     Maine     Small Plates

Yield 4 Main-Course

Number Of Ingredients 13

1 pound ground beef
1/2 cup fresh breadcrumbs
1/3 cup grated Parmesan cheese
4 tablespoons chopped fresh parsley
3 teaspoons dried oregano
1 teaspoon salt
3 14 1/2-ounce cans beef broth
1 28-ounce can Italian-style tomatoes
6 carrots, diced
4 medium potatoes, peeled, diced
2 small onions, chopped
4 large garlic cloves, chopped
2 teaspoons dried thyme

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Steps:

  • Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened palms, shape mixture into 1-inch diameter meatballs.
  • Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes. Season to taste with salt and pepper. Ladle soup into deep bowls. Sprinkle soup with remaining 2 tablespoons parsley and serve.

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