Mini Meatball and Vegetable Soup
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Step 1Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
Step 2Meanwhile combine Ground Beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 48 small meatballs.
Step 3Add 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.
Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Nutrition information per serving: 374 Calories; 126 Calories from fat; 14g Total Fat (5 g Saturated Fat; 6 g Monounsaturated Fat;) 58 mg Cholesterol; 1091 mg Sodium; 4 g Total Carbohydrate; 7.3 g Dietary Fiber; 24 g Protein; 4.4 mg Iron; 6.3 mg NE Niacin; 0.6 mg Vitamin B6; 1.9 mcg Vitamin B12; 3.8 mg Zinc; 13.4 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
Filed Under:Soups, Stews & Chili