Meatball Soup

Serves: 6
Total Calories: 294


1 pound ground beef
1/2 cup cracker crumbs
1/2 cup onion minced
1 egg large, beaten
2 tablespoons milk
1 teaspoon Italian seasoning dried
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
2 (8-ounce) cans tomato sauce
1 (14 1/2-ounce) can stewed tomatoes
1 cup water
2 to 3 teaspoons sugar or to taste
2 teaspoons beef bouillon
1 onion medium, quartered and thinly sliced
1 cup carrot sliced
1 cup celery sliced
1 cup zucchini sliced
1/4 cup parsley minced fresh


Combine beef, cracker crumbs, onion, egg, milk, 1/2 teaspoon of the herb seasoning, salt, and pepper. Form into about twenty 1-inch meatballs.

In a large skillet over medium-high heat, brown meatballs in oil. Drain set aside.

In a large saucepan, place tomato sauce, stewed tomatoes with juice, water, sugar, and bouillon granules. Bring to a boil over medium-high heat.

Add onion, carrots, celery, zucchini, parsley, and remaining 1/2 teaspoon herb seasoning. Return to a boil reduce heat to low and simmer 10 minutes. Add meatballs and simmer 10 to 15 minutes, stirring occasionally.

Nutritional Facts:

Serves: 6
Total Calories: 294
Calories from Fat: 89

This Meatball Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.

More Recipes from the The Soup Collection Cookbook:
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