Dump It All in Meatball Soup
Created by Chef shapeweaver on June 20, 2014
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Recipe #12815
Ingredients
- 2 cans (10 3/4 ounces each) beef broth
- 2 cans (10 3/4 ounce each) water
- 1 package (10 ounce) frozen peas and carrots (thawed)
- 3 cups water
- 1 package (16 ounce) frozen meatballs (thawed)
- 1 1/2 cup cooked rice (leftover rice, or the same amount of cooked barley)
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground black pepper,or to taste
- 1 teaspoon garlic powder, or to taste
How to Make
-
Step 1: Over medium heat in a large Dutch oven, “dump" all ingredients and simmer until meatballs and veggies are heated through.
-
Step 2: Takes about 20 to 25 minutes.
Nutritional Facts
- Serving Size: 1 (289.2 g)
- Calories 187.6
- Total Fat - 4.8 g
- Saturated Fat - 1.9 g
- Cholesterol - 10.6 mg
- Sodium - 567.9 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 3 g
- Sugars - 4.2 g
- Protein - 6.9 g
- Calcium - 136.2 mg
- Iron - 1.3 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg