Mini Meatball and Vegetable Soup

This soup is hearty and delicious. Mixed vegetables and mini beef meatballs make for a perfect casual dinner.

  • 50
    min
  • 4
    SERVINGS
  • 374
    Cal
  • 24 g
    Protein

Ingredients & Cooking

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

Cooking:

  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. Season with salt and pepper, as desired.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

Nutrition Information

Butcher Counter

Mini Meatball and Vegetable SoupGround Beef Ingredient Cuts

Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between.

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