Meatball Soup
Mixed vegetables, meatballs, and brown rice make a delicious and hearty soup that will warm you up on a cold winter night.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 cup broth mixture and 3 large meatballs
247
Calories
16g
Protein
30g
Carbs
7g
Fat
6g
Fiber
5g
Sugar
422mg
Sodium
Saturated Fat 2 g · Cholesterol 85 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
water
6 cups
brown rice, uncooked
1/3 cup
low-sodium beef or chicken bouillon cubes
3 · or 1 tablespoon low-sodium bouillon powder
oregano
1 tablespoon
90% lean ground beef
8 ounces · or turkey or chicken
tomato, finely chopped
1 medium
onion, peeled and finely chopped
1/2 medium
egg
1 large
salt
1/2 teaspoon
fresh vegetable mix, chopped
2 cups · carrots, celery, and spinach
Instructions
- 1
Wash hands with soap and water.
- 2
In a large pot, combine water, rice, bouillon cubes, and oregano. Bring to a boil over high heat.
- 3
Stir to dissolve bouillon. Reduce heat to low and simmer.
- 4
Meanwhile, in a large bowl, mix ground meat, tomato, onion, egg, and salt. Form into 12 meatballs.
- 5
Add meatballs to broth mixture and simmer 30 minutes.
- 6
Add vegetables. Cook 10 to 15 minutes or until meatballs are cooked and rice and vegetables are tender.
- 7
Serve hot.
Source: USDA MyPlate Kitchen · California Champions for Change Lunch Recipes California Department of Public Health Network for a Healthy California
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