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18 Minute Meatball Soup

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  Ground beef 1 Pound
  Canned stewed tomatoes 16 Ounce, broken up (1 Can)
  Canned beef broth 13 3⁄4 Ounce (1 Can)
  Salsa/Picante sauce 1⁄2 Cup (8 tbs)
  Ground coriander 3⁄4 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Zucchini 2 Medium, thinly sliced
  Chopped cilantro 2 1⁄2 Tablespoon

Combine tomatoes, beef broth and salsa in 2 1/2-quart microwave-safe casserole.
Cover and microwave at HIGH (100% power) 6 minutes.
Meanwhile combine ground beef, coriander, cumin and salt; mix lightly but thoroughly.
Pinch off 1-inch pieces of beef mixture to make approximately 32 free-form meatballs; place around the sides of 8-inch microwave-safe baking dish.
Remove tomato mixture from microwave; add zucchini, cover and reserve.
Cover meatballs with waxed paper and cook at HIGH 2 1/2 minutes, rotating dish 1/4 turn after 12 minutes.
Remove meatballs with slotted spoon and place in tomato mixture.
Cook tomato mixture with meatballs, covered, at HIGH 4 1/2 minutes.
Garnish with cilantro

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1633 Calories from Fat 1111

% Daily Value*

Total Fat 124 g190.1%

Saturated Fat 44.7 g223.6%

Trans Fat 0 g

Cholesterol 320 mg106.7%

Sodium 4261.2 mg177.5%

Total Carbohydrates 53 g17.7%

Dietary Fiber 11 g44%

Sugars 28.2 g

Protein 92 g183.1%

Vitamin A 91.9% Vitamin C 191.7%

Calcium 38.9% Iron 81.6%

*Based on a 2000 Calorie diet

18 Minute Meatball Soup Recipe