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Meatball Soup Recipes

Category Soups
Meatball Soup Recipes
A hearty, nutritious soup can be made with meatballs and a variety of vegetables. This page contains meatball soup recipes.
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By 0 found this helpful
October 8, 2012
One of my favorite soups ever!

Ingredients:

  • 1 1/2 lbs. hamburger
  • 1/4 cup bread crumbs
  • 1 egg
  • 1/2 tsp. Tabasco sauce
  • 4 cups water
  • 1 cup whole kernel corn
  • 1 cup chopped potatoes
  • 1 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/2 cup chopped onion
  • 2 beef bouillon cubes
  • 1 (16 oz.) jar Cheez Whiz

Directions:

  1. Combine ground beef, bread crumbs, egg, and Tabasco sauce in medium bowl; mix well. Shape into meatballs. Brown on all sides in large skillet; drain.
  2. Combine with water, corn, potatoes, celery, carrot, onion, and bouillon in slow cooker; mix well. Cook on low for 6-8 hours or until vegetables are tender and soup is of desired consistency.
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  4. Stir in Cheez Whip just before serving.

Servings: 6-8
Prep Time: 15-20 Minutes
Cooking Time: 6-8 Hours

By Robin from Washington, IA

Comment Was this helpful? Yes

July 29, 20100 found this helpful

Ingredients

  • 1 lb. extra lean ground beef
  • 1 egg
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 8 green onions with tops
  • 1 quart beef broth
  • 3/4 cup thinly sliced celery
  • 3/4 cup thinly sliced carrots
  • 1/2 small head cabbage, shredded
  • 2 tomatoes, peeled, cut in eights
  • 1 can tomato juice
  • 1/2 cup rice
  • 1 bay leaf
  • 1 tsp. dried basil leaves
  • 2 Tbsp. soy sauce
  • 2 Tbsp. minced parsley, for garnish

Directions

Blend the ground beef with the egg, salt and pepper. Cut green onions into 1/2 inch lengths and set aside. Meanwhile, bring broth to a boil. Shape meat into 1 inch balls. Drop into broth along with the green onions, celery, carrots, cabbage, tomatoes, tomato jucie, rice, bay leaf and basil. Cover. Simmer for 30 minutes. Stir occasionally. Discard bay leaf. Stir in soy sauce. Top each serving with parsley. Also good served with a dollop of sour cream in each soup bowl. Good served with crisp French bread, cheese, and fruit, if you like.

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Tips: This soup is excellent when made the day before. This soup defies the old adage that soups must cook a long time in order to be good. This one is ready to serve within an hour from the time you start. Just drop the meatballs into a simmering broth, add fresh veggies and seasonings, and in 30 minutes, the soup is ready to serve.

By Robin from Washington, IA

Comment Was this helpful? Yes

September 28, 20050 found this helpful

Ground chicken and lean ground beef lower the amount of fat in this soup.

1. In a large pot, combine water, annato, bay leaf, half of the onion, green pepper, and 1/2 teaspoon of mint. Bring to a boil.
2. In a bowl, combine chicken and beef, the other half of the onion, tomato, oregano, corn flour, pepper, garlic, and salt. Mix well. Form 1-inch meatballs. Place meatballs in boiling water and lower heat. Cook over low heat for 30 to 45 minutes.
3. Add carrots, chayote, cabbage, and celery. Cook over low heat for 25 minutes. Add corn and zucchini and cook for another 5 minutes. Garnish with cilantro and the rest of he mint.

Yield:8 servings--Serving size: 1 1/4 cups

Each serving provides:

Calories: 161
Total fat: 4 g
Saturated fat: 1 g
Cholesterol: 31 mg
Sodium: 193 mg
Calcium: 47 mg
Iron: 2 mg

By National Heart, Lung, and Blood Institute

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