Hearty Meatball Soup I Recipes

HEARTY ITALIAN MEATBALL SOUP

Hearty Italian Meatball Soup image

A very hearty, flavorful soup. Use whatever small shaped pasta you like.

Provided by Suzanne Call

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

3 cups water
2 (14 ounce) cans diced tomatoes with onion and garlic, undrained
2 (14 ounce) cans beef broth
1 teaspoon Italian seasoning
1 (16 ounce) package frozen cooked Italian-style meatballs
2 cups frozen Italian-blend vegetables
1 cup small star-shaped dried pasta
¼ cup grated Parmesan cheese

Steps:

Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.

Nutrition Facts : Calories 271.6 calories, Carbohydrate 30.8 g, Cholesterol 49.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 3.2 g, Sodium 498.1 mg, Sugar 1.2 g

HEARTY MEATBALL SOUP

Hearty Meatball Soup image

A little bit of this thick and hearty soup goes a long way, so it's terrific to take to potlucks. My husband, Patrick, and I enjoy this on cold winter nights. -Janice Thompson, Lansing, Michigan

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 22 servings (5-3/4 quarts).

Number Of Ingredients 18

Ingredients

2 large eggs
1 cup soft bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
1 pound ground pork
1/2 pound ground turkey
4 cups beef broth
1 can (46 ounces) tomato juice
2 cans (14-1/2 ounces each) stewed tomatoes
8 cups shredded cabbage
1 cup thinly sliced celery
1 cup thinly sliced carrots
8 green onions, sliced
3/4 cup uncooked long grain rice
2 teaspoons dried basil
3 tablespoons minced fresh parsley
2 tablespoons soy sauce

Steps:

In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble meat over mixture and mix well. Shape into 1-in. balls. , In a stockpot, bring broth to a boil. Carefully add the meatballs. Add the tomato juice, tomatoes, vegetables, rice and basil. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the parsley and soy sauce. Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender.

Nutrition Facts : Calories 162 calories, Fat 7g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.

HEARTY MEATBALL SOUP

Hearty Meatball Soup image

Make and share this Hearty Meatball Soup recipe from Food.com.

Provided by swingncocoa

Categories Winter

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs ground chuck
1 (14 ounce) can tomatoes
1 (10 ounce) can consomme (beef broth)
1 (1 1/4 ounce) package dry onion soup mix
4 carrots, pared
1/4 cup celery top, chopped
1 tablespoon dried parsley, chopped
1 bay leaf
1/4 teaspoon oregano leaves
1/4 teaspoon basil
10 peppercorns (or group black pepper)
1 cup okra, cut
4 -6 cups water
2 potatoes, diced

Steps:

With hands, lightly shape chuck into 1-inch balls. In a little hot oil in skillet, saute meatballs, turning until browned all over. Drain off fat.
In a 6 quart sauce pan, add remaining ingredients and bring just to boiling.
Reduce heat, and simmer covered 45 minutes, stirring occasionally to break up tomatoes.
Serve very hot.

Nutrition Facts : Calories 298.8, Fat 10.3, SaturatedFat 3.7, Cholesterol 74, Sodium 833.1, Carbohydrate 24.5, Fiber 4.6, Sugar 5.6, Protein 27.1

HEARTY MEATBALL SOUP WITH SPINACH

Hearty Meatball Soup With Spinach image

My DIL found this recipe online and made it when I was there. It is relatively quick to make and so good. Note: In the directions it refers to the trinity mix; that is the carrot, celery, and onion listed in the ingredients; 2 part onion, one part carrot and one part celery

Provided by tammy dalton

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 garlic cloves, coarsely chopped
1 1/2 lbs 93% lean ground beef, 7% fat
1/2 cup Italian breadcrumbs
1 eggs, beaten or 1/4 cup egg substitute
2 tablespoons sun-dried tomato pesto
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon canola oil
8 ounces assorted fresh vegetables, diced (onions, celery and carrots)
3 cups fresh spinach leaves
2 (16 ounce) cans cannellini beans, drained
1 (32 ounce) box unsalted chicken stock
1/2 cup parmesan cheese, grated

Steps:

Chop garlic.
Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended.
Shape into 1-inch meatballs (about 25-30); wash hands.
Preheat large stockpot on medium-high 2-3 minutes.
Place oil in pan; add meatballs (in batches).
Cook and turn 6 to 8 minutes or until browned.
Remove meatballs from pan and set aside.
Add trinity mix (onion, celery, carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften.
Add spinach; cook 2 to 3 minutes or until spinach begins to wilt.
Reduce heat to medium-low; stir in cannellini beans, chicken stock, meatballs and remaining 1/4 teaspoon each salt and pepper.
Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot.
Top with Parmesan cheese and serve.

Nutrition Facts : Calories 418.9, Fat 13.6, SaturatedFat 5.1, Cholesterol 108.7, Sodium 1040.7, Carbohydrate 32, Fiber 8.9, Sugar 3.8, Protein 41.4

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