Italian Meatball Soup
| Number of Servings: 6 |
Total Preparation Time: 15 to 30 minutes |
| Actual Cooking Time: less than 15 minutes |
Source: National Cattlemen's Beef Association |
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| Food Groups: Vegetables, Grains, ProteinMain Ingredient: Beef
Meal Type: Soup & StewsNutrition Content: Good Source of Calcium, Good Source of FiberOrigin: Mediterranean & Mid-Eastern
Special Features: Quick to Prepare (under 30 minutes)
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It's quickly prepared - but this soup doesn't need more work. It's complete, a cheering meal in itself.
Ingredients:
1 (18 oz) package frozen fully cooked Italian-seasoned beef Meatballs (about 35 meatballs)
2 cups frozen mixed Vegetables
1 can diced Tomatoes
1 (14 oz) can ready-to-serve beef Broth (approximate size)
1 cup Water
1/3 cup uncooked ditalini OR small shell Pasta
Shredded Parmesan cheese
Preparation:
1. Combine meatballs, vegetables, broth, tomatoes, water and pasta in large saucepan; bring to boil. Reduce heat; simmer 8-10 minutes or until pasta is tender.
2. Serve with cheese, as desired.
| Nutrient Information |
| Calories: 323 |
| Total Fat: 20 g |
| Saturated Fat: 10 g |
| Polyunsaturated Fat: 0 g |
| Monounsaturated Fat: |
| Sodium: 738 mg |
| Carbohydrates: 15 g |
| Protein: 19 g |
| Fiber: 6 g |
| Vitamin A: 2630 IU |
| Vitamin C: 2 mg |
| Calcium: 127 mg |
| Iron: 3 mg |
Cook's Notes:
All you need to add is crusty bread, and soup's on.