Super Easy Meatball Soup Recipes

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MEATBALL SOUP



Meatball Soup image

This meatball soup recipe is a hearty meal. It's great for chilly days. -Sue Miller, Walworth, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 5 servings.

Number Of Ingredients 14

1 egg, lightly beaten
1/4 cup dry bread crumbs
1/4 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
4 cups reduced-sodium beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 medium carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup uncooked tiny shell pasta
Minced fresh parsley, optional

Steps:

  • In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.

Nutrition Facts : Calories 248 calories, Fat 5g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 778mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 20g protein.

EASY MEATBALL SOUP



Easy Meatball Soup image

This hearty, easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Add a side of your favorite salad, and you've got dinner!

Provided by Suzy Karadsheh

Categories     Soup

Time 55m

Number Of Ingredients 23

1 ½ lb lean ground beef (or ground chicken or ground turkey)
2 to 3 garlic cloves, minced
1 raw egg, whisked
½ cup freshly grated Parmesan cheese
1/3 cup plain bread crumbs
2 tsp dry oregano
½ tsp sweet paprika
Kosher salt and black pepper to taste
½ to 1 cup fresh chopped parsley
Extra virgin olive oil (I used Private Reserve EVOO)
Extra virgin olive oil (Private Reserve EVOO)
1 small onion, chopped (about ½ cup)
2 carrots, chopped
1 small green bell pepper, cored and chopped
2 celery stalks, peeled and chopped
1 to 2 garlic cloves, minced
5 to 6 cups broth (vegetable or beef broth)
1 28-oz can peeled tomatoes with juices
1 tsp dry oregano
½ tsp paprika
Salt and pepper
¾ cup dry small pasta like ditalini or small shells
½ cup chopped fresh parsley

Steps:

  • Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
  • Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
  • In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
  • Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
  • Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
  • Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

Nutrition Facts : Calories 297 calories, Sugar 5 g, Sodium 1448.1 mg, Fat 8.7 g, SaturatedFat 3 g, TransFat 0.1 g, Carbohydrate 22.4 g, Fiber 3.9 g, Protein 32 g, Cholesterol 101.2 mg

VEGGIE MEATBALL SOUP



Veggie Meatball Soup image

It's a snap to put together this hearty soup before I leave for work. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. -Charla Tinney, Tyrone, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 4h10m

Yield 6 servings.

Number Of Ingredients 7

3 cups beef broth
2 cups frozen mixed vegetables, thawed
1 can (14-1/2 ounces) stewed tomatoes
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
3 bay leaves
1/4 teaspoon pepper
1 cup spiral pasta, cooked and drained

Steps:

  • In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.

Nutrition Facts : Calories 125 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 574mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 4g fiber), Protein 5g protein.

EASY MEATBALL SOUP



Easy Meatball Soup image

From the Seattle P-I. Takes only an hour and makes great leftovers. I like to toast sourdough bread to dip in it.

Provided by Debbie Stewart

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb ground beef
6 tablespoons rice
2 eggs
1 teaspoon paprika
1 teaspoon oregano
1 1/2 teaspoons salt
1 1/4 teaspoons black pepper
6 cups water
4 beef bouillon cubes
4 green onions, sliced
1 large green pepper, seeded and chopped
2 carrots, peeled and thinly sliced
1 can chopped tomato
Tabasco sauce
1 cup minced parsley
1/2 lemon, juice of

Steps:

  • In a pot combine the water, bouillon cubes, 1 teaspoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes.
  • Bring to a boil, reduce heat and simmer covered 30 minutes.
  • Mix the meat, uncooked rice, 1 beaten egg, paprika, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Form into 1 inch balls.
  • Add the meatballs to the broth, bring to a boil again, then lower heat and simmer, still covered, 30 minutes or until the meat is cooked and the rice is soft.
  • Add parsely and Tobasco sauce to taste.
  • Just before serving, beat the second egg with the lemon juice.
  • Stir two teaspoonsful of hot soup into the lemon mixture, then stir this mixture back into the soup pot.

QUICK AND EASY MEATBALL SOUP



Quick and Easy Meatball Soup image

Make and share this Quick and Easy Meatball Soup recipe from Food.com.

Provided by A dash of nut Meg

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (15 -18 ounce) package frozen italian style meatballs
2 (14 ounce) cans Italian-style stewed tomatoes, undrained
2 (14 ounce) cans beef broth
1 (14 ounce) can mixed vegetables
1/2 cup rotini pasta, uncooked (more if you like, you could really use any type of small pasta)
1/2 teaspoon dried oregano leaves

Steps:

  • Thaw meatballs in microwave according to package directions.
  • Combine meatballs, tomatoes with juice, broth, vegetables, rotini and oregano in large saucepan. Bring to a boil over high heat.
  • Reduce heat to low; cover and simmer 15 minutes or until pasta is tender.

Nutrition Facts : Calories 192, Fat 2.9, SaturatedFat 0.1, Cholesterol 2, Sodium 2179.7, Carbohydrate 33, Fiber 5.7, Sugar 12.5, Protein 11.5

SUPER EASY MEATBALL SOUP



Super Easy Meatball Soup image

Make and share this Super Easy Meatball Soup recipe from Food.com.

Provided by Senior Lady

Categories     Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

24 frozen meatballs
1 (32 ounce) bag frozen hash brown potatoes
1 (16 ounce) bag frozen mixed vegetables (carrots, corn, peas)
1 (16 ounce) bag frozen corn
1 (28 ounce) can diced tomatoes
2 (14 ounce) cans chicken broth
2 chicken bouillon cubes
1 Lipton onion mushroom dry soup mix
3 cups water
3 stalks celery, sliced diagonally
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
  • Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
  • Add spices and reduce heat and simmer for 60-90 minutes.

Nutrition Facts : Calories 309.1, Fat 3.2, SaturatedFat 0.7, Cholesterol 0.2, Sodium 1461, Carbohydrate 63.9, Fiber 9.5, Sugar 6.1, Protein 12.5

EASY MEATBALLS



Easy Meatballs image

My husband makes these easy meatballs with simple ingredients like eggs, panko bread crumbs, garlic powder, and fresh basil, and they come out flavorful and delicious every time! Kids love them too! If desired, add the cooked meatballs to your favorite sauce until submerged (this brings out the moistness).

Provided by Love2Cook

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 8

2 eggs
2 tablespoons Italian seasoning
2 teaspoons chopped fresh basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds ground beef
½ cup panko bread crumbs

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
  • Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
  • Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

Nutrition Facts : Calories 245.4 calories, Carbohydrate 5.9 g, Cholesterol 117.5 mg, Fat 15.3 g, Fiber 0.6 g, Protein 21.6 g, SaturatedFat 5.9 g, Sodium 406.9 mg, Sugar 0.2 g

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