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18 Minute Meatball Soup Recipe
|Ground beef||1 Pound|
|Canned stewed tomatoes||16 Ounce, broken up (1 Can)|
|Canned beef broth||13 3⁄4 Ounce (1 Can)|
|Salsa/Picante sauce||1⁄2 Cup (8 tbs)|
|Ground coriander||3⁄4 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Zucchini||2 Medium, thinly sliced|
|Chopped cilantro||2 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 1633 Calories from Fat 1111
% Daily Value*
Total Fat 124 g190.1%
Saturated Fat 44.7 g223.6%
Trans Fat 0 g
Cholesterol 320 mg
Sodium 4261.2 mg177.5%
Total Carbohydrates 53 g17.7%
Dietary Fiber 11 g44%
Sugars 28.2 g
Protein 92 g183.1%
Vitamin A 91.9% Vitamin C 191.7%
Calcium 38.9% Iron 81.6%
*Based on a 2000 Calorie diet
Cover and microwave at HIGH (100% power) 6 minutes.
Meanwhile combine ground beef, coriander, cumin and salt; mix lightly but thoroughly.
Pinch off 1-inch pieces of beef mixture to make approximately 32 free-form meatballs; place around the sides of 8-inch microwave-safe baking dish.
Remove tomato mixture from microwave; add zucchini, cover and reserve.
Cover meatballs with waxed paper and cook at HIGH 2 1/2 minutes, rotating dish 1/4 turn after 12 minutes.
Remove meatballs with slotted spoon and place in tomato mixture.
Cook tomato mixture with meatballs, covered, at HIGH 4 1/2 minutes.
Garnish with cilantro