From the library
Meatball Soup
Mixed vegetables, meatballs, and brown rice make a delicious and hearty soup that will warm you up on a cold winter night.
Makes 4 portions11 steps
247
kcal · per 1/2 cup broth mixture and 3 large meatballs
16g
Protein
30g
Carbs
7g
Fat
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)
Measured for the finished dish, as published — so there are no per-ingredient numbers to show.
Method
- Wash hands with soap and water.
- In a large pot, combine water, rice, bouillon cubes, and oregano.
- Bring to a boil over high heat.
- Stir to dissolve bouillon.
- Reduce heat to low and simmer.
- Meanwhile, in a large bowl, mix ground meat, tomato, onion, egg, and salt.
- Form into 12 meatballs.
- Add meatballs to broth mixture and simmer 30 minutes.
- Add vegetables.
- Cook 10 to 15 minutes or until meatballs are cooked and rice and vegetables are tender.
- Serve hot.
USDA MyPlate Kitchen — California Champions for Change Lunch Recipes — California Department of Public Health — Network for a Healthy California (public domain), via myplate.food · public domain
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