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Meatball & Peas Soup

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  Eggs 2 , beaten
  Soft bread crumbs 1 1⁄2 Cup (24 tbs)
  Grated romano cheese/Grated parmesan cheese 3 Tablespoon
  Snipped parsley 1 Tablespoon
  Finely chopped onion 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Ground beef 3⁄4 Pound
  Beef broth 6 Cup (96 tbs)
  Carrots 3 , chopped
  Shelled peas/1 package of 10-ounce frozen peas 2 Cup (32 tbs) (Fresh)

Combine eggs, bread crumbs, romano cheese, parsley, onion, garlic, and salt.
Add ground beef; mix well.
Form mixture into 48 balls.
In skillet brown meatballs, shaking pan often to keep balls rounded.
Drain off fat.
In large saucepan or Dutch oven combine meatballs, beef broth, carrots, and fresh or frozen peas.
Bring to boiling.
Reduce heat; cover and simmer for 20 to 30 minutes or till vegetables are tender.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1946 Calories from Fat 1069

% Daily Value*

Total Fat 119 g183.4%

Saturated Fat 46.2 g230.9%

Trans Fat 0 g

Cholesterol 709.8 mg236.6%

Sodium 7193 mg299.7%

Total Carbohydrates 101 g33.5%

Dietary Fiber 22.4 g89.5%

Sugars 29.9 g

Protein 124 g247.6%

Vitamin A 694.5% Vitamin C 249%

Calcium 88.7% Iron 89%

*Based on a 2000 Calorie diet

Meatball & Peas Soup Recipe