Mini Meatball and Vegetable Soup

Name: Mini Meatball and Vegetable Soup
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; Italian-style (seasoned) diced tomatoes; beef broth; water; dry Italian bread crumbs; water; frozen vegetable blend; salt

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

Cook Time: 50 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

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

Preparation

Step 1

Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes.
Step 2

Meanwhile combine Ground Beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 48 small meatballs.
Step 3

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.

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

374 Calories

0 %*

5g SAT FAT

0 %DV**

24g PROTEIN

0 %DV

4.4 mg IRON

0 %DV

3.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.