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Meatball & Vegetable Soup

Healthycooking's picture
  Lean ground beef 1 Pound
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Egg 1 , slightly beaten
  Beef flavor instant bouillon 4 Teaspoon (Wyler's / Steero)
  Garlic powder 1⁄8 Teaspoon
  Water 6 Cup (96 tbs)
  Canned whole tomatoes 28 Ounce, undrained and broken up (1 Can)
  Black pepper 1⁄2 Teaspoon
  Frozen hash brown potatoes 2 Cup (32 tbs)
  Frozen peas and carrots 1 Cup (16 tbs)

In large bowl, combine meat, crumbs, onion, egg, 7 teaspoon bouillon and garlic powder; mix well.
Shape into 1-inch meatballs.
In Dutch oven, brown meatballs; pour off fat.
Add water, tomatoes, pepper and remaining 3 teaspoons bouillon.
Bring to a boil; reduce heat.
Simmer, uncovered, 20 minutes.
Stir in vegetables; cook 15 minutes or until tender, stirring occasionally.
Refrigerate leftovers.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1371 Calories from Fat 412

% Daily Value*

Total Fat 46 g71.5%

Saturated Fat 16.9 g84.3%

Trans Fat 0 g

Cholesterol 472.3 mg157.4%

Sodium 6473.5 mg269.7%

Total Carbohydrates 123 g41.1%

Dietary Fiber 23.2 g92.8%

Sugars 6.7 g

Protein 125 g249.2%

Vitamin A 306% Vitamin C 172.9%

Calcium 41.1% Iron 134.7%

*Based on a 2000 Calorie diet

Meatball & Vegetable Soup Recipe