You are here

Chili Meatball and Vegetable Soup

foodlover's picture
Ingredients
  Ground beef chuck 1 Pound
  Bread crumbs 1⁄4 Cup (4 tbs)
  Tomato juice 1⁄4 Cup (4 tbs)
  Minced onion 2 Tablespoon
  Chili powder 5 Teaspoon
  Shortening 2 Tablespoon
  Condensed beef broth 21 Ounce (2 Cans Of 10 1/2 Ounce Each)
  Canned tomatoes 16 Ounce (1 Can)
  Frozen mixed vegetables 10 Ounce (1 Package)
  Onion 1 Medium, sliced
  Precooked rice 1⁄2 Cup (8 tbs) (From Package)
Directions

About 45 minutes before serving: Combine beef, crumbs, tomato juice, minced onion, chili powder, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Shape into 16 one-inch balls.
In skillet, in hot shortening, brown meatballs.
Drain; set aside.
In large kettle, combine undiluted broth with 2 soup cans water, tomatoes, vegetables, onion, rice and 1 teaspoon salt.
Cover; heat to boiling; reduce heat; add meatballs; simmer 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

Rate It

Your rating: None
4.34375
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2226 Calories from Fat 1091

% Daily Value*

Total Fat 122 g187.3%

Saturated Fat 48.9 g244.6%

Trans Fat 3.9 g

Cholesterol 280 mg93.3%

Sodium 6536.7 mg272.4%

Total Carbohydrates 173 g57.8%

Dietary Fiber 32.8 g131.1%

Sugars 19.2 g

Protein 124 g247.2%

Vitamin A 505.1% Vitamin C 189.1%

Calcium 36.8% Iron 103.3%

*Based on a 2000 Calorie diet

0 Comments

Chili Meatball And Vegetable Soup Recipe