3.5
2 ratings

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.

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%