2 ratings

Meatball Vegetable Soup

Name: Meatball Vegetable Soup
Yield: 6
Ingredients: 4 cans (14.5-oz.) reduced-sodium vegetable or chicken broth; 16 ounce pkg. frozen mixed vegetables; 15 ounce red kidney beans; 12 ounce pkg. frozen cooked meatballs; 14.5 ounce can diced tomatoes, with juice; 1 tablespoon tomato paste; 1 teaspoon italian seasoning; salt and pepper, to taste

March 9, 2016

National Frozen and 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.

Servings

456

Calories Per Serving

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

Servings6

Calories Per Serving456

Total Fat13g20%

Sugar4gN/A

Saturated5g23%

Cholesterol40mg13%

Protein29g58%

Carbs57g19%

Vitamin A212µg24%

Vitamin B121µg20%

Vitamin B60.6mg31.2%

Vitamin C20mg34%

Vitamin E0.8mg4%

Vitamin K12µg15%

Calcium124mg12%

Fiber16g62%

Folate (food)312µgN/A

Folate equivalent (total)312µg78%

Iron7mg41%

Magnesium137mg34%

Monounsaturated5gN/A

Niacin (B3)5mg27%

Phosphorus440mg63%

Polyunsaturated1gN/A

Potassium1454mg42%

Riboflavin (B2)0.4mg20.7%

Sodium800mg33%

Thiamin (B1)0.9mg63.1%

Trans0.7gN/A

Zinc5mg32%