Meatball Vegetable Soup

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.

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.

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%

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