Quick & Easy Meatball Soup
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- 24 frozen, fully-cooked meatballs
- 2 cans navy beans, undrained
- 1 can diced tomatoes, undrained
- 1 can beef broth
- 1 large onion, chopped
- 2 cloves garlic, pressed
- 2 carrots, sliced
- 2 zucchini, sliced
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. fresh cilantro, chopped (optional)
Combine frozen meatballs, beans, tomatoes, beef broth, onion, carrots and garlic in soup pot. Cook 15 minutes over medium-low heat.
Add zucchini, salt and pepper. Cook 15 minutes more or until vegetables are tender and meatballs are hot.
During last 5 minutes, add 1 tsp. fresh cilantro.
Other ways to serve fully cooked meatballs: Serve as an appetizer with a sweet & Sour, teriyake or chili flavored sauce, Make an Italian sub with spaghetti sauce and cheese, Skewer with vegetables for an easy k-bob, Top your favorite pizza or pasta with meatballs.
Nutrition Info per serving: (1 serving, 8 oz.) 174 calories; 3 g fat (1 g saturated fat; 2 g monounsaturated fat); 23 mg cholesterol; 859 mg sodium; 21 g carbohydrate; 8 g fiber; 16 g protein; 2.6 mg niacin; 0.3 mg vitamin B6; 0.8 mcg vitamin B12; 2.9 mg iron; 12.5 mcg selenium; 2.9 mg zinc.