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Meatball Vegetable Soup

Diabetic.Foodie's picture
Ingredients
  Condensed beef broth soup 10 1⁄2 Ounce
  Water 4 Cup (64 tbs)
  Whole peeled tomatoes 3 1⁄2 Cup (56 tbs), not drained
  Cooked red kidney beans 3⁄4 Cup (12 tbs), not drained
  Onions 2 Medium, sliced
  Carrots 1 Cup (16 tbs), sliced
  Garlic 1 Clove (5 gm), finely chopped
  Salt To Taste
  Pepper 1⁄4
  Chili powder 1
  All bran cereal 3⁄4 Cup (12 tbs) (Kellogg's Brand)
  Egg 1 , beaten
  Black pepper 1 Dash
  Lean ground beef 1 Pound
  Vegetable oil 2 Teaspoon
Directions

In large saucepan or Dutch oven, combine 1 c. (250 mL) of condensed soup, the water and next 8 ingredients, cutting tomatoes into pieces with a spoon.
Bring to a boil.
Reduce heat and simmer, uncovered, 30 minutes.
Slightly crush the cereal.
Mix with egg, remaining condensed soup and pepper.
Add ground beef, mixing until thoroughly combined.
Shape into 1 in. (2.5 cm) meatballs.
Brown meatballs in heated oil.
Drain.
Add meatballs to vegetable mixture.
Simmer, covered, about 30 minutes longer.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1871 Calories from Fat 480

% Daily Value*

Total Fat 54 g83.2%

Saturated Fat 17.5 g87.3%

Trans Fat 0 g

Cholesterol 471.5 mg157.2%

Sodium 5205.1 mg216.9%

Total Carbohydrates 196 g65.4%

Dietary Fiber 43.7 g174.8%

Sugars 55.7 g

Protein 153 g306.8%

Vitamin A 563.7% Vitamin C 282.4%

Calcium 58.3% Iron 208.3%

*Based on a 2000 Calorie diet

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Meatball Vegetable Soup Recipe