VEGETABLE MEATBALL SOUP
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
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.
PERFECT CHICKEN VEGETABLE SOUP
Chicken, onions, garlic, and soup vegetables combine to make a hearty soup with a delicious broth!
Provided by JAMINA1
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h6m
Yield 4
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes.
- Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Nutrition Facts : Calories 233 calories, Carbohydrate 22.9 g, Cholesterol 127.1 mg, Fat 7.8 g, Fiber 4.1 g, Protein 18.2 g, SaturatedFat 1.7 g, Sodium 1067.8 mg, Sugar 6 g
CHICKEN MEATBALL SOUP RECIPE BY TASTY
Here's what you need: ground chicken, panko bread crumbs, large egg, grated parmesan cheese, garlic, fresh parsley, kosher salt, pepper, olive oil, white onion, carrot, celery, garlic, chicken stock, bay leaf, dry orzo pasta, swiss chard, grated parmesan cheese, kosher salt, pepper, lemon juice
Provided by Rie McClenny
Categories Lunch
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a medium bowl, combine the ground chicken, bread crumbs, egg, Parmesan, garlic, parsley, salt, and pepper. Mix well, then form into 1-inch (2 cm) meatballs. You should have 16-18 total.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Sear the meatballs on all sides until golden brown, 4-5 minutes. Remove from the pot and set aside.
- In the same pot, heat the remaining tablespoon of oil. Add the onion, carrot, and celery and cook, stirring occasionally until tender, 3-4 minutes. Add the garlic and cook until fragrant, 1-2 minutes.
- Add the chicken stock and bay leaf. Cover and bring to a boil.
- Once boiling, add the orzo and meatballs. Cover and simmer for 7-8 minutes, until the orzo is tender.
- Add the Swiss chard, cover, and cook for 2-3 minutes until the chard has wilted.
- Add the Parmesan cheese and season to taste with salt and pepper. Add the lemon juice.
- Ladle into bowls and serve.
- Enjoy!
Nutrition Facts : Calories 1425 calories, Carbohydrate 114 grams, Fat 92 grams, Fiber 4 grams, Protein 29 grams, Sugar 18 grams
HEARTY CHICKEN VEGETABLE SOUP III
This soup is so good and so good for you....if possible use fresh veggies....only use the canned as a last resort!
Provided by LORIEANN29
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h25m
Yield 12
Number Of Ingredients 14
Steps:
- In a large pot, combine zucchini, yellow squash, onion, green beans, corn, hominy, chickpeas, chicken, bouillon, tomato sauce, garlic powder, potatoes, jalapenos and water. Bring to a boil, reduce heat and simmer until chicken falls off the bone and flavors are well blended, 1 to 2 hours.
Nutrition Facts : Calories 128.4 calories, Carbohydrate 22.6 g, Cholesterol 5.9 mg, Fat 2.2 g, Fiber 4.2 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 475.6 mg, Sugar 3.2 g
VEGETABLE SOUP WITH CHICKEN MEATBALLS
Make and share this Vegetable Soup With Chicken Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Make the meatballs: in a big bowl, mix together all the meatball ingredients.
- Cover and refrigerate for 30 minutes for easier handling.
- Using floured hands, form the mixture into 1 ½ inch balls.
- Preheat oven to 425°; place meatballs on a lightly sprayed or oiled baking sheet and bake until lightly browned and firm, about 15 minutes.
- Make the soup: in a big soup pot over high heat, combine the stock, tomatoes, onions, zucchini, celery, carrot, garlic, oregano, salt, and pepper to taste; bring to a boil.
- Decrease heat to med-low and simmer, covered, for 10 minutes.
- Add in the orzo and meatballs; simmer until the orzo is tender and the flavors are blended, about 10 minutes.
Nutrition Facts : Calories 448.3, Fat 9.3, SaturatedFat 2.3, Cholesterol 106.5, Sodium 1262.2, Carbohydrate 46.3, Fiber 4.4, Sugar 11.1, Protein 43.4
CHICKEN VEGETABLE SOUP WITH GINGER MEATBALLS
Make and share this Chicken Vegetable Soup With Ginger Meatballs recipe from Food.com.
Provided by Dienia B.
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in stock pot; add onions and carrots.
- Add ginger and cloves; add celery; add scallions; saute a bit.
- Add chicken stock, parsley and bay leaf.
- Bring to a boil then simmer for 20 minutes.
- Bring back to boil.
- Combine all meatball ingredients.
- Form 1 inch meatballs.
- Drop into boiling stock.
- Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking.
VEGGIE SOUP WITH MEATBALLS
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
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.
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- Heat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, salt, and pepper to the skillet; cook, stirring often, until softened, about 6 minutes. Remove 1/2 cup of the cooked onion mixture, and place in a medium bowl; set aside. Transfer the remaining onion mixture to a 5- to 6-quart slow cooker. Stir the stock, carrots, zucchini, green beans, celery, and tomatoes into the slow cooker.
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