Mom's Bean & Meatball Soup

10-12
Servings
15m
Prep Time
2 1/2h
Cook Time
2h 15m
Ready In


"This soup takes a bit of work, but it's worth it. It's my favorite soup from my childhood. Prep time doesn't include soaking the beans overnight."

Original recipe yields 10-12 servings
OK
  • SOUP
  • MEATBALLS
  • SAUTE IN

Nutritional

  • Serving Size: 1 (189.6 g)
  • Calories 234.7
  • Total Fat - 13.5 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 81.8 mg
  • Sodium - 632.5 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 2.3 g
  • Sugars - 2.6 g
  • Protein - 20.5 g
  • Calcium - 55.2 mg
  • Iron - 3 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.1 mg

Step 1

Sort through beans, discarding small stones or debris, rinse. Then either soak overnight or bring to a boil and remove from heat for 1 hour.

Step 2

Add bouillon, onion and garlic, cover and simmer 1 1/2 hours.

Step 3

Meanwhile, combine meatball ingredients and form into small 1 1/2" balls. Melt butter over medium heat in a heavy skillet, then brown meatballs on all sides.

Step 4

Add meatballs to soup along with carrots, celery and tomatoes, simmer 1/2 hour. Then add cabbage and simmer another 1/2 hour.

Step 5

Add parsley and season to taste with salt and pepper.

Tips & Variations


No special items needed.

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