Yield
6 servings (serving size: 1 1/3 cups soup and 5 meatballs)

I like this recipe because it's so versatile. I use whatever frozen or fresh vegetables I have on hand and cook a double batch of the meatballs so I can freeze them for next time. You can even turn this into a stew by adding potatoes.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare meatballs, combine first 8 ingredients in a bowl. Shape beef mixture into 30 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 375° for 20 minutes or until done. Drain on paper towels.

Step 3

To prepare the soup, heat the oil in a Dutch oven over medium heat. Add the onion, carrot, and celery, and sauté for 10 minutes or until tender, stirring occasionally. Add the meatballs, tomato juice, and remaining ingredients. Bring to a boil, reduce heat, and simmer for 10 minutes or until vegetables are done.

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