Rating: 3 stars
1 Ratings
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  • 3 star values: 1
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  • 1 star values: 0

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.

Recipe by Cooking Light November 2001


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • 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.

  • 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.

Nutrition Facts

315 calories; calories from fat 30%; fat 10.6g; saturated fat 4.1g; mono fat 3.9g; poly fat 1.4g; protein 28.1g; carbohydrates 25.8g; fiber 3.6g; cholesterol 89mg; iron 4.4mg; sodium 842mg; calcium 206mg.