Best Dump It All In Meatball Soup Recipes

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CHEESY MEATBALL SOUP



Cheesy Meatball Soup image

A creamy, cheesy soup is kicked up a notch with chunks of potatoes and carrots and big ol' meatballs for the ultimate flavor!

Provided by Sweet Basil

Categories     50 of the Best Easy Soup Recipes for Families

Time 1h

Number Of Ingredients 16

1 Package Meatballs (one pound package)
2 Tablespoons Butter
1/2 Onion (minced)
1 Clove Garlic (minced)
1 Cup Carrots (sliced)
1 Cup Celery (Diced)
2 Cup Beef Broth
2 1/2 Cups Whole Milk (or part heavy cream part milk.)
2 Cups Potatoes (Peeled and cubed)
1/4 Teaspoon Worcestershire Sauce
1/2 Teaspoon Tabasco
1 Cup Corn (frozen)
salt (to taste)
2 Tablespoons Cornstarch
2 Cups Sharp Cheese (shredded)
2 Cups Monterey Jack Cheese (shredded or Triple Cheese Blend)

Steps:

  • In a large skillet, add the butter and once melted add the onions, cooking for 3-5 minutes or until tender. Add the garlic, celery, and carrots and cook for another 5 minutes.
  • Add the meatballs, just to brown them again on each side, about 3 minutes total.
  • Pour everything into a slow cooker except the cornstarch and cheese.
  • Cook on high for three hours.
  • In a bowl, combine the cheeses and cornstarch, tossing to coat.
  • Stir the cheese and cornstarch into the pot and serve!

Nutrition Facts : ServingSize 1 cup, Calories 708 kcal, Carbohydrate 18 g, Protein 41 g, Fat 52 g, SaturatedFat 27 g, Cholesterol 165 mg, Sodium 858 mg, Fiber 2 g, Sugar 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

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
ΒΌ 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

DUMP IT ALL IN MEATBALL SOUP



Dump It All in Meatball Soup image

I had a couple of cans of beef broth and some meatballs and this is what I came up with. It is so simple but yet so good.

Provided by Chef shapeweaver

Categories     Rice

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 (10 3/4 ounce) cans beef broth
2 (10 3/4 ounce) cans water
1 (10 ounce) package thawed peas and carrots
3 cups water
1 (16 ounce) package frozen meatballs, thawed
1 -1 1/2 cup leftover cooked rice (may use cooked barley if desired)
salt, to taste
pepper, to taste
garlic powder, to taste

Steps:

  • Over medium heat in a large Dutch oven, "dump" all ingredients and simmer until meatballs and veggies are heated through.
  • Takes about 20 to 25 minutes.
  • Serve with hot crusty rolls and fruit if desired.

Nutrition Facts : Calories 62.9, Fat 1, Cholesterol 0.8, Sodium 621.8, Carbohydrate 10.6, Fiber 1.3, Protein 3.8

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