Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron and zinc, and a good source of selenium. Mini Meatball and Vegetable Soup Ingredients: 1 pound ground beef (80% to 85% lean) 1 can (14-1/2 ounces) Italian-style diced tomatoes, undrained 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth 1/2 cup water 1/4 cup Italian-style dry bread crumbs 2 tablespoons water 3 cups frozen vegetable blend (such as green beans, corn and peas) Salt and pepper Instructions: 1. Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer 10 minutes. 2. Meanwhile combine ground beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 32 one-inch meatballs. 3. Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer 5 to 7 minutes or until meatballs are not pink in center and vegetables are tender. Season with salt and pepper, as desired. Makes 4 servings. Nutrition information per serving: 374 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 58 mg cholesterol; 1091 mg sodium; 40 g carbohydrate; 7.3 g fiber; 24 g protein; 6.3 mg niacin; 0.6 mg vitamin B6; 1.9 mcg vitamin B12; 4.4 mg iron; 13.4 mcg selenium; 3.8 mg zinc. View more recipes that are Family Pleasers.

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