VEGETABLE MEATBALL SOUP
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
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.
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Joy Omun
[email protected]5 stars for this soup!
ashok lama
[email protected]This soup is a keeper!
Mahdi Yt
[email protected]I will definitely be making this soup again.
Mindy Yeah
[email protected]This soup is so good! I'm so glad I found this recipe.
Dawasherpa Pop
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Kelly Murphy
[email protected]This soup is delicious and healthy. I love that it's made with whole grains and vegetables.
Sian Clausp
[email protected]I've made this soup several times and it's always a hit. It's a great comfort food for a cold winter day.
hamza don
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use up leftover vegetables in it. It's a great way to clean out my fridge.
Tolly Radebe
[email protected]I made this soup for my family and they loved it! Even my picky kids ate it without complaint. It's a great way to get your kids to eat their vegetables.
Cajun Family
[email protected]This soup was amazing! The meatballs were so flavorful and the broth was rich and savory. I will definitely be making this again.