Best Veggie Soup With Meatballs Recipes

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

Ingredients

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.

VEGETABLE SOUP WITH TINY MEATBALLS

Vegetable Soup With Tiny Meatballs image

My Mom used to make this soup for us when we were growing up. It calls for 1/2 cup fine pasta but she always dumped a lot more pasta in than what was called for :) Serve with lots of parmesan cheese, we loved it!

Provided by Janeydoe

Categories Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

5 -6 cups beef broth or 5 -6 cups beef stock
1 (1 lb) can crushed tomatoes
3 stalks celery & leaves, chopped
1 carrot, finely chopped
1 teaspoon oregano
1/2 cup fine pasta
2 slices dry bread or 2 slices toast
water
1 lb ground beef
1 egg, slightly beaten
1 garlic clove, minced
1 teaspoon salt
butter
grated parmesan cheese

Steps:

Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
Season with salt and pepper.
Serve with grated paremsan cheese.
Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
Form in 3/4 inch balls using 1 teaspoon mixture for each.
Brown in butter - Makes 5 dozen.

Nutrition Facts : Calories 198.3, Fat 10, SaturatedFat 3.6, Cholesterol 65.5, Sodium 878.2, Carbohydrate 12.5, Fiber 1.6, Sugar 3.2, Protein 14.4