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

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