Meatball Vegetable Soup


 This recipe serves 4


  • 1 large egg, beaten Egg, whole, raw, fresh
  • ½ cup soft bread crumbs Bread crumbs, dry, grated, plain
  • 3 tbsp grated Romano or Parmesan cheese
  • 1 tbsp snipped fresh parsley Parsley, raw
  • 1 tbsp finely chopped onions Onions, raw
  • ½ lb ground beef Beef, ground, lean, (approximately 21% fat), raw
  • 3 cups beef broth Soup, beef broth or bouillon canned, ready-to-serve
  • 1 14oz can tomatoes, cut up or 3 ripe fresh tomatoes, peeled and chopped (2 Cups)
  • 2 medium carrots, thinly sliced (1cup) Carrots, raw
  • ¾ cup chopped onions Onions, raw
  • ½ 6 oz can tomato paste (1/3 cup)
  • 1 tsp dried basil, crushed Spices, basil, ground
  • 3 cups torn fresh spinach Spinach, raw
  • finely shredded Parmesan Cheese Cheese, parmesan, grated


Step 1

Stir together egg,bread crumbs, Romano & Parmesan cheese, parsley and the 1 Tbsp onion in a medium mixing bowl. Add ground beef and mix well. Shape meat mixture into 36 meatballs. Cook meatballs in a large skillet about 8 minutes or until no pink remains Drain fat. Set aside. Stir to gether beef broth, undrained tomatoes, carrot, the 3/4 cup onion, tomato paste, basil and 1/8 tsp pepper in a large saucepan. Bring to boiling. Reduce heat, cover and simmer about 20 minutes or until the carrots are nearly tender. Add meatballs and heat through. Stir in the spinach. Cook 1-2 mins. or until the spinach is wilted. Ladle into soup bowls. Sprinkle each serving with finely shredded Parmesan chesses, if desired.


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