Meatball Vegetable Soup
March 9, 2016
Meatball Vegetable Soup
Quick and easy soup that is made in less than 30 minutes with help from a few frozen ingredients.
This recipe is provided by the National Frozen & Refrigerated Foods Association.
6
Servings
456
Calories Per Serving
Deliver Ingredients
Ingredients
- 4 cans (14.5-oz.) reduced-sodium vegetable or chicken broth
- 16 Ounces pkg. frozen mixed vegetables
- 15 Ounces red kidney beans
- 12 Ounces pkg. frozen cooked meatballs
- 14.5 Ounces can diced tomatoes, with juice
- 1 Tablespoon tomato paste
- 1 Teaspoon Italian seasoning
- Salt and pepper, to taste
Directions
Combine all ingredients in a large pot. Bring mixture to a boil. Reduce heat to medium-low and cook (stirring occasionally) until vegetables are tender and meatballs are heated through, about 15-20 minutes.
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Nutritional Facts
Total Fat
13g
20%
Sugar
4g
N/A
Saturated Fat
5g
23%
Cholesterol
40mg
13%
Protein
29g
58%
Carbs
57g
19%
Vitamin A
212µg
24%
Vitamin B12
1µg
20%
Vitamin B6
0.6mg
31.2%
Vitamin C
20mg
34%
Vitamin E
0.8mg
4%
Vitamin K
12µg
15%
Calcium
124mg
12%
Fiber
16g
62%
Folate (food)
312µg
N/A
Folate equivalent (total)
312µg
78%
Iron
7mg
41%
Magnesium
137mg
34%
Monounsaturated
5g
N/A
Niacin (B3)
5mg
27%
Phosphorus
440mg
63%
Polyunsaturated
1g
N/A
Potassium
1454mg
42%
Riboflavin (B2)
0.4mg
20.7%
Sodium
800mg
33%
Thiamin (B1)
0.9mg
63.1%
Trans
0.7g
N/A
Zinc
5mg
32%