Meatball Soup Recipe With Vegetables

Directions 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 Suzy Karadsheh Published: Apr 22, 2020 This post may contain affiliate links. 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! We've been all about comforting soups and stews lately.

First, heat a little olive oil over medium heat in a large, heavy stockpot or Dutch oven. Add the chopped onions, carrots, celery, and green beans. Cook for about 7-8 minutes or until slightly soft and fragrant. Now add the spices and continue cooking for 2 minutes, stirring constantly. Updated on January 24, 2022 Jump to Recipe This hearty meatball vegetable soup is the perfect meal for a chilly day. The blend of flavors will have you coming back for more! It's so easy to make, you'll wonder why you haven't made it before! This recipe uses homemade meatballs but if that seems like too much work go ahead and use store-bought ones.

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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 Directions In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours.

Simmer for 15 minutes. Add in canned vegetables. Roll hamburger into meatballs, I do about 1 inch balls but you can make them as large or as little as you like. Drop the meatballs into the bubbling soup one by one. Reduce heat to a simmer and cover. Simmer for 30 minutes or until ready to eat.

Heat olive oil in a large saucepan; add diced onions and celery and sauté until softened. Add minced garlic and dried herbs; sauté for an additional 30 seconds. To the sautéed vegetables, add frozen vegetables, frozen meatballs. broth, and undrained diced tomatoes.

370 Cal 24 g Protein Share this recipe Email Print Download High-Res Image Download Low-Res Image Ingredients: 1 pound Ground Beef (80% to 85% lean) 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth 1/2 cup water 1/4 cup Italian-style dry bread crumbs 2 tablespoons water

Recipes Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes Meatball Soup 4.5 (206) 165 Reviews 11 Photos A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese. Recipe by Lisa Dalby Updated on August 17, 2022 11 Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr

Directions. Make the meatballs: Preheat oven to 350 degrees. Drizzle a baking sheet with olive oil and set aside. In a large bowl, combine beef, pork, veal, eggs, breadcrumbs, cheese, salt, pepper.

Meatball Vegetable Soup - Tender homemade beef meatballs (breadcrumb-free!) seasoned with cilantro and flavor-enhancing spices floating in an aromatic beef broth full of cabbage, carrots, and zucchini. Finished off with a squeeze of fresh lime and fresh cilantro for an additional burst of flavor.

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

Olive oil: This is used to cook the vegetables in. Onion: Mince up your onion into small pieces. Carrots: When slicing your carrots then make sure to cut them up into pieces that are similar in size. That way they will cook evenly. Zucchini: I didn't peel my zucchini for this recipe! I just cut it up into small pieces.

Soup Recipes Noodle Soup Recipes Hearty Italian Meatball Soup 4.7 (116) 93 Reviews 11 Photos This Italian meatball soup is a very hearty, flavorful soup. Use whatever small-shaped pasta you like. Recipe by Suzanne Call Published on July 16, 2011 11 Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 8 Jump to Nutrition Facts

Step 1 Heat broth, carrots, and celery in a medium pot, covered, over high heat until boiling. Meanwhile, make meatballs. Step 2 Combine egg, cumin, 2 tsp. oregano, and the salt and pepper in a bowl. Stir in turkey and rice to blend well. Shape meat into 1 1/2-in. balls and set on a tray. Step 3 Lower meatballs into soup with a spoon.

Yes, I want it! This recipe has easy-to-follow steps. As a result, you will learn how to make meatballs for soup that are juicy and delicious Even better, the whole dish will come together in under an hour! Ingredient notes

MattOlay V-H. Stretch ground beef into a few more servings with black beans so you can spend your weekly grocery budget wisely. This recipe only requires five ingredients (one of them is water) so you can use this frequently for tacos, nachos, burritos, taco salad, and more. 20 of 29.

In a large mixing bowl combine all ingredients for meatballs, set aside. In a large soup pot heat olive oil over medium heat. Add onions and sauté until onions are translucent, about 5 minutes. Add garlic and cook for another minute. Add chicken stock, fennel seeds, salt, carrots, and potatoes to the pot and bring to a simmer.

1 1⁄2 teaspoons salt 2 1⁄2 cups canned tomatoes, diced directions For soup, add all ingredients to Dutch oven. Boil for 30 minutes. Make meatballs: Mix all ingredients and shape into 12 balls. Refrigerate 30 minutes and then drop into boiling soup and simmer 10 minutes.

Directions. Heat the oil in a large nonstick skillet over medium-high. Add the onions, garlic, salt, and pepper to the skillet; cook, stirring often, until softened, about 6 minutes. Remove 1/2 cup of the cooked onion mixture, and place in a medium bowl; set aside. Transfer the remaining onion mixture to a 5- to 6-quart slow cooker.

Make the soup base: Heat the oil in a large heavy-bottomed pot (5-quart) over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add the stock, water, and tomato sauce. Bring to a boil and reduce the heat to a simmer. Add the green beans and carrots.

Add the carrots, onions, and garlic. Cook and stir occasionally for around 5 minutes until the vegetables are soft and translucent. Season with salt and pepper. Slice the cabbage and set aside. Add the can of diced tomatoes, vinegar, vegetable broth, white beans, potatoes, and cabbage.

In a large pot, heat olive oil over medium heat. Add onion and garlic, cook until onion is translucent. Add celery and carrots and cook until softened, about 5 minutes. Add lentils, mixed beans, vegetable broth, cumin, and paprika. Bring to a boil and then reduce heat to low and let simmer for 30 minutes or until lentils are tender.

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