Mini Meatball and Vegetable Soup

This soup is hearty and delicious. Mixed vegetables and mini beef meatballs make for a perfect casual dinner.

Yield: 4 servings

Ingredients

1 pound ground beef (80% to 85% lean)
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (14 to 14 1/2 ounce) can ready-to-serve beef broth
1/2 cup water
1/4 cup Italian-style dry bread crumbs
2 tablespoons water
3 cups frozen vegetable blend (such as green beans, corn and peas)
Salt and pepper

Instructions

Combine tomatoes, broth and 1/2 cup water in large saucepan; bring to a boil. Reduce heat; simmer for 10 minutes.
Meanwhile combine ground beef, bread crumbs and 2 tablespoons water in medium bowl, mixing lightly but thoroughly. Shape into 48 small meatballs.
Add meatballs and vegetables to broth mixture; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 5 to 7 minutes. Season with salt and pepper, as desired.

Notes

Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.

Nutrition

Per serving: 374 Calories; 126 Calories from fat; 14g Total Fat (5g Saturated Fat; 6g Monounsaturated Fat;) 58 mg Cholesterol; 1091mg Sodium; 4g Total Carbohydrate; 7.3g Dietary Fiber; 24g Protein; 4.4mg Iron; 6.3mg NE Niacin; 0.6mg Vitamin B6; 1.9mcg Vitamin B12; 3.8mg Zinc; 13.4mcg Selenium

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Attribution

Recipe and photo used with permission from: Texas Beef Council