HEARTY ITALIAN MEATBALL SOUP
A very hearty, flavorful soup. Use whatever small shaped pasta you like.
Provided by Suzanne Call
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 30.8 g, Cholesterol 49.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 3.2 g, Sodium 498.1 mg, Sugar 1.2 g
MEATBALL NOODLE SOUP
Chicken noodles soup is a sure-to-please standby in every kitchen. This version, which includes meatballs, is a newfound favorite at our house. - Debbie Guntz, Collegeville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1/2-in. balls; set aside. , In a large saucepan, bring broth to a boil; add meatballs. Reduce heat; simmer, uncovered, for 20 minutes. Add noodles; cook 15 minutes longer or until the meat is no longer pink and the noodles are tender.
Nutrition Facts : Calories 237 calories, Fat 10g fat (4g saturated fat), Cholesterol 118mg cholesterol, Sodium 808mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.
ZESTY MEATBALL NOODLE SOUP
With cheese-filled meatballs and fill-you-up fettuccine, this soup is a whole meal in one bowl. Source: Ladies' Home Journal
Provided by CookingONTheSide
Categories Stocks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine broth, tomatoes, 1 t garlic and cumin in a pot. Cover and bring to a boil; simmer 5 minutes.
- Combine remaining garlic, beef, 1/2 cup cheese, salt and pepper in a bowl with hands. Shape into 3/4-inch meatballs.
- Add meatballs to broth. Cover and simmer 4 minutes. Add fettuccine and zucchini; bring to a boil.
- Simmer 2 minutes more, until fettuccine and zucchini are tender.
- Serve with remaining cheese.
Nutrition Facts : Calories 359.4, Fat 16.5, SaturatedFat 8.2, Cholesterol 85.4, Sodium 1254.8, Carbohydrate 24.4, Fiber 1, Sugar 2.2, Protein 27.9
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
MEATBALL & TOMATO SOUP
Get three of your 5-a-day in one serving with this healthy, low-calorie tomato soup. The addition of meatballs and giant couscous means it's filling, too
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 20m
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
- Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.
Nutrition Facts : Calories 330 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
ZESTY BEEF AND NOODLE VEGETABLE SOUP
Mixed Vegetables provide a simple addition to a zesty beef and noodle soup that's ready in 25 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In Dutch oven or large saucepan, brown ground beef over medium-high heat until thoroughly cooked. Drain.
- Add water, tomatoes, vegetables, bouillon and seasoning packet from soup mix; mix well. Bring to a boil. Break up ramen noodles; add to soup. Simmer 3 to 5 minutes or until noodles are tender, stirring occasionally to separate noodles.
- To serve, ladle soup into individual soup bowls. Top each serving with 1 tablespoon sour cream.
Nutrition Facts : Calories 210, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 3/4 Cups, Sodium 880 mg, Sugar 4 g
BEEF NOODLE SOUP
This delicious soup was a favorite of mine while attending college. My family has been enjoying it ever since! Very easy and quick to make. It includes stew meat, mixed vegetables and egg noodles in a beef broth base.
Provided by Brenda Loop
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides.
- Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles. Bring to a boil, reduce heat to low and simmer for 30 minutes.
Nutrition Facts : Calories 377.2 calories, Carbohydrate 24.8 g, Cholesterol 89.3 mg, Fat 19.4 g, Fiber 1.9 g, Protein 25.5 g, SaturatedFat 7.3 g, Sodium 1039.7 mg, Sugar 4.4 g
SPICY MEATBALL SOUP
Make and share this Spicy Meatball Soup recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine meat, egg, bread crumbs, salt, pepper, and cheese. Thoroughly mix with hands. Form into small bite size meatballs. Bake at 350 degrees for 20 minutes until browned. Drain fat.
- Meanwhile heat oil in pan. Saute carrots, celery, onion, and garlic until limp. Stir in red wine. Heat for one minute. Add beans, stocks, and tomatoes. Heat to boil.
- Add meatballs and noodles. Cook for six minutes.
Nutrition Facts : Calories 677.7, Fat 30.3, SaturatedFat 10.1, Cholesterol 142.5, Sodium 1408.2, Carbohydrate 52, Fiber 8.4, Sugar 6.8, Protein 44
THAI-INSPIRED CHICKEN MEATBALL SOUP
This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.
Provided by Ali Slagle
Categories dinner, lunch, weekday, poultry, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
- Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
- Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
- Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.
PASTA MEATBALL SOUP
When time is tight, Beverly Menser whips up Pasta Meatball Soup in her Madisonville, Kentucky home. The savory Italian soup relies on items most cooks have in the kitchen, including pasta, prepared spaghetti sauce, canned and frozen vegetables and frozen meatballs. The chunky mixture only needs to simmer for minutes before it can be ladled into bowls.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through.
Nutrition Facts : Calories 273 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 935mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 13g protein.
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