Thursday, September 26, 2013

{soups-salads-and-salad-dressings} Vegetable Meatball Soup Recipe

 

Vegetable Meatball Soup Recipe



This is a delicious soup recipe that takes less than 30 minutes to prepare and is a great way to use up leftover meatballs. The broth is so light and flavorful, everyone wants the recipe!



   
      Quick



       TOTAL TIME: Prep/Total Time: 25 min.
       YIELD: 6


Ingredients

        1 package (12 ounces) frozen fully cooked Italian meatballs
         2 cans (14-1/2 ounces each) beef broth
         2 cups frozen Italian vegetable blend
         1 can (14-1/2 ounces) Italian diced tomatoes, undrained
         1-1/2 cups water
         1/3 cup small pasta shells
        Shredded Parmesan cheese, optional

Directions

    In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired. Yield: 6 servings (2 quarts).


Nutritional Facts

1-1/3 cups (calculated without cheese) equals 241 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 1,333 mg sodium, 18 g carbohydrate, 3 g fiber, 13 g protein.



Originally published as Vegetable Meatball Soup in Simple & Delicious October/November 2012, p29


             Beth Layman  :)


GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
Another Great Group of *~ Beth ~*
.

__,_._,___

No comments:

Post a Comment