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Meatball Vegetable Soup Recipe

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My daughter shared this favorite recipe with me. The meatballs make it different from usual vegetable soup recipes.—Phyllis Miller, Hunta, Ontario
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6 servings

Ingredients

  • 1 pound ground beef
  • 1 egg, lightly beaten
  • 1/2 cup small bread cubes
  • 3/4 cup finely chopped onion, divided
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) beef broth
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup cooked small shell macaroni
  • 1 cup frozen peas, thawed
  • 1/4 teaspoon dried thyme

Nutritional Facts

1 serving (1 each) equals 301 calories, 13 g fat (4 g saturated fat), 72 mg cholesterol, 782 mg sodium, 26 g carbohydrate, 3 g fiber, 19 g protein.

Directions

  1. In a large bowl, mix beef, egg, bread cubes, 1/4 cup onion and salt. Shape into 36 meatballs. Heat oil in a kettle or Dutch oven; brown meatballs with remaining onion. Add broth, soup, macaroni, peas and thyme; heat through, stirring often. Yield: 6 servings (6 cups).
Originally published as Meatball Vegetable Soup in Country Ground Beef 1993, p10

Nutritional Facts

1 serving (1 each) equals 301 calories, 13 g fat (4 g saturated fat), 72 mg cholesterol, 782 mg sodium, 26 g carbohydrate, 3 g fiber, 19 g protein.

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