HEARTY MEATBALL SOUP
A little bit of this thick and hearty soup goes a long way, so it's terrific to take to potlucks. My husband, Patrick, and I enjoy this on cold winter nights. -Janice Thompson, Lansing, Michigan
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 22 servings (5-3/4 quarts).
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble meat over mixture and mix well. Shape into 1-in. balls. , In a stockpot, bring broth to a boil. Carefully add the meatballs. Add the tomato juice, tomatoes, vegetables, rice and basil. Bring to a boil. Reduce heat; 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.
Nutrition Facts : Calories 162 calories, Fat 7g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
MEATBALL SOUP
A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.
Provided by Lmdalby
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 7
Number Of Ingredients 13
Steps:
- Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
- Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Nutrition Facts : Calories 255.5 calories, Carbohydrate 22.5 g, Cholesterol 66.5 mg, Fat 10.7 g, Fiber 2.6 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 713.3 mg, Sugar 4.3 g
SPICED MEATBALL SOUP
This hearty, stew-like meatball soup is loaded with warm, flavorful spices like cinnamon, cumin and allspice, making it the perfect meal for a cold autumn day. Delicious as is, try serving it with a dollop of Greek yogurt, some torn fresh herbs, and/or some warmed pita bread.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grate 1/2 onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and 3/4 teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each).
- Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel.
- Dice the remaining 1/2 onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute.
- Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper.
- Divide the soup among bowls. Serve with the lemon wedges.
Nutrition Facts : Calories 520, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 87 milligrams, Sodium 976 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 37 grams, Sugar 8 grams
HEARTY MEATBALL SOUP WITH SPINACH
My DIL found this recipe online and made it when I was there. It is relatively quick to make and so good. Note: In the directions it refers to the trinity mix; that is the carrot, celery, and onion listed in the ingredients; 2 part onion, one part carrot and one part celery
Provided by tammy dalton
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Chop garlic.
- Combine ground beef, bread crumbs, egg, tomato pesto, 1/4 teaspoon salt, and 1/4 teaspoon pepper until blended.
- Shape into 1-inch meatballs (about 25-30); wash hands.
- Preheat large stockpot on medium-high 2-3 minutes.
- Place oil in pan; add meatballs (in batches).
- Cook and turn 6 to 8 minutes or until browned.
- Remove meatballs from pan and set aside.
- Add trinity mix (onion, celery, carrots) and garlic to pan; cook and stir 2 to 3 minutes or until onions soften.
- Add spinach; cook 2 to 3 minutes or until spinach begins to wilt.
- Reduce heat to medium-low; stir in cannellini beans, chicken stock, meatballs and remaining 1/4 teaspoon each salt and pepper.
- Simmer 5 to 7 minutes or until meatballs are 160 degrees Fahrenheit and soup is hot.
- Top with Parmesan cheese and serve.
Nutrition Facts : Calories 418.9, Fat 13.6, SaturatedFat 5.1, Cholesterol 108.7, Sodium 1040.7, Carbohydrate 32, Fiber 8.9, Sugar 3.8, Protein 41.4
HEARTY MEATBALL SOUP
Make and share this Hearty Meatball Soup recipe from Food.com.
Provided by swingncocoa
Categories Winter
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- With hands, lightly shape chuck into 1-inch balls. In a little hot oil in skillet, saute meatballs, turning until browned all over. Drain off fat.
- In a 6 quart sauce pan, add remaining ingredients and bring just to boiling.
- Reduce heat, and simmer covered 45 minutes, stirring occasionally to break up tomatoes.
- Serve very hot.
Nutrition Facts : Calories 298.8, Fat 10.3, SaturatedFat 3.7, Cholesterol 74, Sodium 833.1, Carbohydrate 24.5, Fiber 4.6, Sugar 5.6, Protein 27.1
More about "hearty meatball soup ii recipes"
HEARTY MEATBALL SOUP - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
4.1/5 (12)Total Time 1 hrCategory Main CourseCalories 221 per serving
- If using homemade meatballs, prepare the meatballs and bake or pan fry (depending on your your recipe) until cooked all way through. Remove from heat and set aside. If using store-bought/pre-made meatballs, prepare according to package instructions. Set aside.
- In a large, heavy-bottomed pot, over medium heat, add the olive oil, onion, celery, and carrots. Saute for 5-7 minutes.
- Next, add the tomatoes, tomato sauce, vegetable broth, basil, oregano, salt, and ground black pepper. Stir to combine. Cover with a tight-fitting lid and simmer over medium-low heat for 20-25 minutes, or until carrots are cooked.
EASY MEATBALL SOUP - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (40)Category SoupCuisine ItalianCalories 297 per serving
- In a large mixing bowl, add 1 1/2 pounds of ground meat (beef, chicken, or turkey). Add minced garlic (2 cloves), 1 raw egg (whisked), 1/2 cup Parmesan cheese, 1/3 cup bread crumbs, 2 tsp dry oregano, and 1/2 tsp sweet paprika. Season with kosher salt and black pepper. Add a good drizzle of extra virgin olive oil and mix to combine.
- Turn your oven broiler on. Take about 1 1/2 tablespoons of the meat mixture and form a meatball. Set it on a lightly oiled baking sheet. Continue forming the mixture into meatballs (whatever size meatball you started with, stick to it). Line all the meatballs up on the sheet pan. Broil for about 8 minutes or until the meatballs are browned (they will have a chance to cook some more later in the soup)
- Grab a large pot. Heat a couple tablespoons extra virgin olive oil. Now add chopped onion, carrots, celery and garlic. Cook for 5 minutes or so until softened, stirring regularly.Add 5 to 6 cups broth (if you like your soup more chunky, start with 5 cups), canned tomatoes (28 ounces of peeled tomatoes with their juices). Season with about 1 tsp dried oregano, 1/ tsp sweet paprika, kosher salt and black pepper to your taste. Cook for about 10 minutes over medium/medium-high heat, then add in the broiled meatballs and 3/4 cup of any small pasta you have such as ditalini, small shells or elbow pasta. Cook for another 10 minutes or until the pasta is cooked. Garnish with parsley.
- Transfer the meatball soup to serving bowls. You can add a sprinkle of grated Parmesan cheese on top. And if you enjoy spicy food, a sprinkle of crushed red pepper flakes. Enjoy!
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