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.