Shortcut Meatball Soup Recipes

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DUTCH MEATBALL SOUP (SHORTCUT VERSION)



Dutch Meatball Soup (Shortcut Version) image

This recipe is modelled after the authentic Dutch meatball soup my Oma used to make. She would start by making her own broth using a soup bone. It continues to be a tradition in our family to serve this soup at every holiday and family get together.

Provided by Jacq3

Categories     Clear Soup

Time 1h20m

Yield 1 Large Pot, 16-20 serving(s)

Number Of Ingredients 15

2 lbs ground beef
2 eggs
1/2 cup breadcrumbs (or crushed crackers)
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1 (900 ml) carton low sodium beef broth
11 cups water
2 beef bouillon cubes
2 (71 g) packages Knorr vegetable soup mix
1 small head cauliflower, chopped small
2 cups carrots, chopped
2 large leeks, chopped
1 1/2 cups celery, chopped with leaves
6 handfuls vermicelli (approx. 1 inch long)

Steps:

  • Mix first 6 ingredients in small bowl. Roll into 1 inch balls. Brown in skillet and set aside.
  • In a large stock pot, bring water and broth to a boil. Add boullion cubes and soup mix. Stir to dissolve.
  • Add cauliflower, carrots, celery, leeks and meatballs.
  • Simmer 20 minute.
  • Add noodles. Simmer 10 minute more.
  • Serve with Dutch Maggi and Dutch rusks.

Nutrition Facts : Calories 194.3, Fat 10, SaturatedFat 3.8, Cholesterol 62.1, Sodium 898.3, Carbohydrate 12.2, Fiber 1.6, Sugar 2.4, Protein 13.6

RAVIOLI AND MEATBALL SOUP



Ravioli and Meatball Soup image

This recipe is full of shortcuts: pesto from a jar, tomato paste from a tube, and frozen meatballs, ravioli and vegetables. What could be easier or more convenient?

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup chopped onion
4 cloves garlic, chopped
3 tablespoons prepared pesto
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
6 cups chicken or vegetable stock
12 ounces frozen Italian meatballs
1 1/2 cups frozen spring vegetable medley
9 ounces prepared four-cheese ravioli, frozen or fresh
1/4 cup heavy cream
1/2 cup grated Parmesan
Crusty bread, for serving

Steps:

  • Heat the oil in a small pot or Dutch oven over medium heat until hot. Add the onions, garlic and pesto with a good pinch of salt and pepper. Stir and allow to cook to soften the onions, a minute or two.
  • Add the tomato paste and stir until thoroughly combined, a minute or so. Add the stock, meatballs and vegetable medley. Bring to a boil, then reduce to a simmer. Add the ravioli and cook until the vegetables are just tender, 4 to 5 minutes.
  • Add the heavy cream and stir to combine. Taste and adjust the seasoning with salt and pepper. Garnish with the Parmesan and serve with crusty bread.

EASY DUTCH OVEN MINESTRONE SOUP



Easy Dutch Oven Minestrone Soup image

This Dutch oven minestrone soup is quick to prepare with shortcut ingredients. Add a salad and a crusty loaf of bread or breadsticks to round out the meal. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 8

2 cans (14-1/2 ounces each) beef broth
1 jar (24 ounces) marinara sauce
3 cups frozen mixed vegetables, thawed
1 can (15-1/2 ounces) navy beans, rinsed and drained
24 frozen fully cooked Italian meatballs, thawed
5 ounces frozen chopped spinach, thawed and squeezed dry (about ½ cup)
1 package (9 ounces) refrigerated cheese tortellini
Shredded Parmesan cheese

Steps:

  • In a Dutch oven, combine broth, marinara sauce and mixed vegetables. Bring to a boil; add beans, meatballs and spinach. Simmer, uncovered, for 5 minutes. Stir in tortellini; cook 7 minutes longer. Serve with Parmesan cheese.

Nutrition Facts : Calories 384 calories, Fat 15g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 1467mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.

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