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Meatball Vegetable Soup
Meatball Vegetable Soup
Mar 9, 2016 | 9:47 am
By
meatball vegetable soup

National Frozen & Refrigerated Foods Association

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
337
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.

Nutritional Facts

Total Fat
7g
10%
Sugar
8g
9%
Saturated Fat
3g
13%
Cholesterol
9mg
3%
Carbohydrate, by difference
54g
42%
Protein
15g
33%
Vitamin A, RAE
206µg
29%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
151mg
15%
Choline, total
49mg
12%
Fiber, total dietary
9g
36%
Folate, total
97µg
24%
Iron, Fe
3mg
17%
Magnesium, Mg
61mg
19%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Phosphorus, P
277mg
40%
Selenium, Se
27µg
49%
Sodium, Na
756mg
50%
Water
192g
7%
Zinc, Zn
2mg
25%
More from USDAHave a question about the nutrition data?Let us know.

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.