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Meatball Vegetable Soup

Meatball Vegetable Soup

By Harper Pieterse
0’ Prep time
30’ Cook time
30’ Total time
582 Calories
6 Serving

Summary

Meatball Vegetable Soup is a dairy free recipe with 6 servings. One serving contains 552 calories, 22g of protein, and 18g of fat. For $1.82 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, egg, v-8® juice, and a few other things to make it today. It works well as a rather cheap main course. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by spoonacular user Kitchen Dreaming. Try Meatball Vegetable Soup, Meatball Vegetable Soup, and Vegetable Meatball Soup for similar recipes.
Harper Pieterse 0 Followers

Step by Step

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Step 1

In a small sauce pan spray with non-stick cooking spray, add onions and cook until softened. Add juice, vegetables, onions, kale and stock to slow cooker for 4-6 hours, add meatballs and cooked pasta, salt and pepper, cook additional 15-20 minutes.
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Step 2

mix all ingredients, roll into small balls and bake for 20-30 minutes or until golden

Ingredient

  • table salt
    table salt
    0.5 teaspoons
  • black pepper
    black pepper
    1 teaspoon
  • salt and pepper
    salt and pepper
    6
  • egg
    egg
    1
  • ground chuck
    ground chuck
    453.59 grams
  • onion
    onion
    1 small
  • kale
    kale
    1 medium head
  • vegetable stock
    vegetable stock
    470 milliliters
  • dried parsley
    dried parsley
    2 tbsps
  • onion powder
    onion powder
    0.5 teaspoons
  • panko
    panko
    30 grams
  • pasta
    pasta
    226.8 grams
  • mixed vegetables
    mixed vegetables
    1 bag
  • garlic powder
    garlic powder
    0.5 teaspoons
  • juice
    juice
    1.81 kgs

Nutrition Facts

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