Meatball Soup

Mixed vegetables, meatballs, and brown rice make a delicious and hearty soup that will warm you up on a cold winter night.

Yield

4 servings

Serving size

1/2 cup broth mixture and 3 large meatballs

Rating

4.00 of 5 (34 ratings)

Food groups

• Grains: 1/2 ounces
• Protein Foods: 1 1/2 ounces
• Vegetables: 3/4 cups

Ingredients

• 6 cups water
• 1/3 cup brown rice, uncooked
• 3 low-sodium beef or chicken bouillon cubes (or 1 tablespoon low-sodium bouillon powder)
• 1 tablespoon oregano
• 8 ounces 90% lean ground beef (or turkey or chicken)
• 1 medium tomato, finely chopped
• 1/2 medium onion, peeled and finely chopped
• 1 large egg
• 1/2 teaspoon salt
• 2 cups fresh vegetable mix, chopped (carrots, celery, and spinach)

Directions

1. Wash hands with soap and water.
2. In a large pot, combine water, rice, bouillon cubes, and oregano.
3. Bring to a boil over high heat.
4. Stir to dissolve bouillon.
5. Reduce heat to low and simmer.
6. Meanwhile, in a large bowl, mix ground meat, tomato, onion, egg, and salt.
7. Form into 12 meatballs.
8. Add meatballs to broth mixture and simmer 30 minutes.
9. Add vegetables.
10. Cook 10 to 15 minutes or until meatballs are cooked and rice and vegetables are tender.
11. Serve hot.

Nutrition per serving

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Source

Recipe by: California Champions for Change Lunch Recipes — California Department of Public Health — Network for a Healthy California

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/meatball-soup. Federal works are public domain in the United States.