Meatball Soup
When the cold winter winds blow, this is a really fast soup to put together! I like to make twice the amount of meatballs and freeze half of them to make the next time even faster!!
- Preparing Time: 25 minutes
- Total Time: 45 minutes
- Served Person: 6
main dish
soup
quick
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1/4 teaspoon salt
- 1 egg
- 1 pound ground beef
- 1/4 teaspoon pepper
- 2 tablespoon parmesan cheese grated
- 2 cans chicken broth
- 1/2 cup italian flavored bread crumbs
- soup stock:
- 2 cans minestrone soup
- 1 15 once tomato sauce
- 1 bag frozen broccoli chopped or florets
- Carbohydrate 22.3172099332356 g
- Cholesterol 53.0454686001966 mg
- Fat 14.6428816165169 g
- Fiber 2.09455064952272 g
- Protein 21.2867599674449 g
- Saturated Fat 5.24895692757625 g
- Serving Size 1 1 Serving (287g)
- Sodium 1272.73176754102 mg
- Sugar 20.2226592837128 g
- Trans Fat 1.89199268877359 g
- Calories 310 calories
MEATBALLS: Mix first 5 ingredients together and form bite sized meatballs. Brown in olive oil or place under broiler until brown, turning once. SOUP STOCK: In a large stock pot combine the next 4 ingredients and bring to a boil. Add meatballs, cover, reduce heat and simmer for about 20-25 minutes.
