CABBAGE,CARROT & MEATBALL SOUP

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Cabbage,Carrot & Meatball Soup image

I had some leftover cooked cabbage,along with some leftover cooked baby carrots that needed to be used up. And so I combined them with some frozen Italian Meatballs, along with a few other things and made what I think is a very good soup. For the Italian Salad Dressing mix, I used Recipe#63812 by BeachGirl. As with any of my recipes, please adjust the seasonings according to your own personal tastes.Submitted to Food.com (a.k.a. " ZAAR ") on October 9th.,2012.

Provided by Chef shapeweaver

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

7 cups beef broth
20 frozen italian meatballs, thawed (or you can use homemade meatballs )
2 cups cooked slightly firm cabbage
1 1/4 cups cooked baby carrots, cut into small bite size pieces (cut then measure)
2 teaspoons Italian salad dressing mix (to taste)
1/2 teapoon ground black pepper (to taste)

Steps:

  • Heat beef broth to a gentle boil in a saucepan large enough to hold all ingredients.
  • Add meatballs and simmer until heated through.
  • Add remaining ingredients, stir until well blended.
  • Then simmer for at least 20 minutes, and serve with your favorite crusty bread.

Nutrition Facts : Calories 52.1, Fat 1, SaturatedFat 0.5, Sodium 1599.9, Carbohydrate 5.5, Fiber 2, Sugar 3, Protein 5.5

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