Hearty Meatball Soup Recipe

4.5 3 2
Hearty Meatball Soup Recipe
Hearty Meatball Soup Recipe photo by Taste of Home
Publisher Photo

Hearty Meatball Soup Recipe

Read Reviews
4.5 3 2
Publisher Photo
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
MAKES:
22 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.
MAKES:
22 servings
TOTAL TIME:
Prep: 20 min. Cook: 45 min.

Ingredients

  • 2 eggs
  • 1 cup soft bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1/2 pound ground turkey
  • 4 cups beef broth
  • 1 can (46 ounces) tomato juice
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 8 cups shredded cabbage
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced carrots
  • 8 green onions, sliced
  • 3/4 cup uncooked long grain rice
  • 2 teaspoons dried basil
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons soy sauce

Directions

In a bowl, combine the egg, bread crumbs, salt and pepper. 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. Yield: 22-24 servings (5-3/4 quarts).
Originally published as Hearty Meatball Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p70

Nutritional Facts

1 cup: 162 calories, 7g fat (2g saturated fat), 50mg cholesterol, 652mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.

  • 2 eggs
  • 1 cup soft bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef
  • 1 pound ground pork
  • 1/2 pound ground turkey
  • 4 cups beef broth
  • 1 can (46 ounces) tomato juice
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 8 cups shredded cabbage
  • 1 cup thinly sliced celery
  • 1 cup thinly sliced carrots
  • 8 green onions, sliced
  • 3/4 cup uncooked long grain rice
  • 2 teaspoons dried basil
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons soy sauce
  1. In a bowl, combine the egg, bread crumbs, salt and pepper. 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.
  2. Add the parsley and soy sauce. Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender. Yield: 22-24 servings (5-3/4 quarts).
Originally published as Hearty Meatball Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p70

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Reviews forHearty Meatball Soup

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magybarra User ID: 3529303 99933
Reviewed Jan. 3, 2011

"I forgot to rate this recipe."

MY REVIEW
magybarra User ID: 3529303 57248
Reviewed Jan. 3, 2011

"I would make this again, but I would add cilantro to the meatball mix. I think it would give it more flavor. My family seem to have liked it,so yes I would make it again."

MY REVIEW
jsb1956 User ID: 1004628 39229
Reviewed Nov. 18, 2009

"This is a wonderful crowd pleasing dinner! I double it and freeze it in Ziplock bags for a quick meal."

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