Description
This Meatball Vegetable Soup features savory meatballs, vibrant veggies, and comforting flavors, making it an ideal quick dinner or healthy meal.
Ingredients
Scale
- 1 small onion chopped
- 4 carrots peeled and chopped
- 6 ounces tomato paste
- 29 ounces tomato sauce
- water
- 1/2 tsp sugar
- 12 ounce frozen lima beans
- 12 ounce frozen corn
- 1 cup frozen peas
- 2 cans whole potatoes, chopped
- 1 can green beans drained
- 1 can navy beans or white cannelli beans drained
- 1 1/2 pounds ground beef
- 1 cup macaroni noodles
- 1 teaspoon garlic salt
- salt & pepper to taste
Instructions
- In a large soup pot on medium heat, add the chopped onions, chopped carrots, and tomato paste.
- Stir until well combined, heated through, and fragrant.
- Add the can of tomato sauce, then fill it about one and a half times with water, adding it to the pot.
- Bring the mixture to a bubble and add the lima beans, corn, and peas.
- Let it simmer for 15 minutes.
- Incorporate the canned vegetables into the pot.
- Roll the ground beef into meatballs, around 1 inch in size, or to your preference.
- Gently drop the meatballs into the bubbling soup one by one.
- Lower the heat to a simmer and cover the pot.
- Simmer for 30 minutes or until ready to enjoy.
- About 10 minutes before serving, add in 1 cup of macaroni noodles and simmer until the noodles are tender.
Notes
Feel free to adjust the number of vegetables based on your preference.
For added flavor, you can use vegetable broth instead of water.
You can freeze leftovers for a quick meal later.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg