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Hearty Meatball Soup Recipe
|Soft bread crumbs||1 Cup (16 tbs)|
|Lean ground beef||1 Pound|
|Ground pork||1 Pound|
|Ground turkey||1⁄2 Pound|
|Beef broth||4 Cup (64 tbs)|
|Canned tomato juice||46 Ounce (1 Can)|
|Canned stewed tomatoes||29 Ounce (2 Cans, 14 1/2 Ounces Each)|
|Shredded cabbage||8 Cup (128 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Green onions||8 , sliced|
|Long grain rice||3⁄4 Cup (12 tbs), uncooked|
|Dried basil||2 Teaspoon|
|Minced fresh parsley||3 Tablespoon|
|Soy sauce||2 Tablespoon|
Calories 955 Calories from Fat 380
% Daily Value*
Total Fat 42 g65.2%
Saturated Fat 15.1 g75.3%
Trans Fat 0.2 g
Cholesterol 297.2 mg
Sodium 2564.8 mg106.9%
Total Carbohydrates 77 g25.7%
Dietary Fiber 11 g44%
Sugars 27.1 g
Protein 69 g138.8%
Vitamin A 213.7% Vitamin C 264.3%
Calcium 33.9% Iron 70%
*Based on a 2000 Calorie diet
Crumble meat over mixture and mix well.
Shape into 1-in balls.
In a soup kettle, bring broth to a boil.
Carefully add the meatballs.
Add the tomato juice, tomatoes, vegetables, rice and basil.
Cover and simmer for 30 minutes.
Add the parsley and soy sauce.
Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender.