Veggie Soup With Meatballs Recipes

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

Ingredients

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

Ingredients

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.

DUTCH VEGETABLE SOUP WITH MEATBALLS

Dutch Vegetable Soup with Meatballs image

Dutch Vegetable Soup with Meatballs or groentesoep met balletjes is a healthy, simple soup with vegetables, vermicelli pasta, small beef meatballs, and fresh herbs. One-pot and ready in 30 minutes!

Provided by Marie

Categories Side Dishes

Time 30m

Number Of Ingredients 13

Ingredients

½ lb. lean ground beef
¼ cup fresh parsley, chopped
1 tbsp plain breadcrumbs
1 tbsp onion salt
1 tbsp Worcestershire sauce
1/2 tsp black pepper
4 1/2 cups vegetable broth (I used low sodium)
2 medium carrots, sliced
2 celery sticks, sliced
4 ounces vermicelli pasta, broken into small pieces
3-4 tbsp fresh parsley, chopped
3-4 tbsp fresh chives, chopped
Salt and pepper, to taste

Steps:

In a medium bowl, thoroughly combine meatball ingredients, then form small meatballs (about 1 tablespoon each). Set aside.
In a medium pot over high heat, bring the vegetable broth to a boil. Add the carrots, celery, vermicelli, and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
Remove from heat and top with parsley and chives. Taste for salt and pepper. Serve immediately.

Nutrition Facts : Calories 222 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2311 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

VEGGIE SOUP WITH MEATBALLS

Veggie Soup with Meatballs image

Loaded with veggies, meatballs and spices, this meal-in-one soup is hearty enough to warm up any cold winter day. It's a recipe you'll make again and again! -Penny Fagan, Mobile, Alabama

Provided by Taste of Home

Categories Lunch

Time 5h50m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 17

Ingredients

1 package (12 ounces) frozen fully cooked Italian meatballs
1 can (28 ounces) diced tomatoes, undrained
3 cups beef broth
2 cups shredded cabbage
1 can (16 ounces) kidney beans, rinsed and drained
1 medium zucchini, sliced
1 cup fresh green beans, cut into 1-inch pieces
1 cup water
2 medium carrots, sliced
1 teaspoon dried basil
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1 cup uncooked elbow macaroni
1/4 cup minced fresh parsley
Grated Parmesan cheese, optional

Steps:

In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender., Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.

Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1295mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 9g fiber), Protein 19g protein.

VEGETABLE MEATBALL SOUP

Vegetable Meatball Soup image

This is a delicious soup recipe that takes less than 30 minutes to prepare and is a great way to use up leftover meatballs. The broth is so light and flavorful, everyone wants the recipe! -Susan Westerfield, Albuquerque, New Mexico

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings (2 quarts).

Number Of Ingredients 7

Ingredients

1 package (12 ounces) frozen fully cooked Italian meatballs
2 cans (14-1/2 ounces each) beef broth
2 cups frozen Italian vegetable blend
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1-1/2 cups water
1/3 cup small pasta shells
Shredded Parmesan cheese, optional

Steps:

In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

Nutrition Facts : Calories 241 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1333mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

MEATBALL SOUP

Meatball Soup image

A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.

Provided by Lmdalby

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

Time 1h

Yield 7

Number Of Ingredients 13

Ingredients

2 quarts water
20 small meatballs
2 (8 ounce) cans tomato sauce
2 cubes beef bouillon cube
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
salt to taste
ground black pepper to taste
2 stalks celery, sliced
2 carrots, sliced
1 clove garlic, minced
1 cup elbow macaroni

Steps:

Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g

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

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