Vegetable Meatball Soup

BeefDairy
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Ingredients

  • 1 package (12 ounces) frozen fully cooked Italian meatballs
  • 2 cans (14-1/2 ounces each) beef broth ⓘ
  • 2 cups frozen Italian vegetable blend ⓘ
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained ⓘ
  • 1-1/2 cups water
  • 1/3 cup small pasta shells ⓘ
  • Shredded Parmesan cheese, optional ⓘ

Instructions

  1. In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

Nutrition & Diet Analysis (per serving)

252 kcal 13% DV
Protein Fat Carbs

Macronutrients

Protein 17.8g 36% DV
Total Fat 12.8g 16% DV
Carbs 16.7g 6% DV
Fiber 1.5g 5% DV
Sugar 2.5g 5% DV

Electrolytes

Sodium 749.8mg 33% DV
Potassium 337.3mg 7% DV
Cholesterol 38.3mg 13% DV

Vitamins & Minerals

Vitamin A 42.3mcg 5% DV
Vitamin C 0.5mg 1% DV
Vitamin D 0.1mcg
Calcium 246mg 19% DV
Iron 2.3mg 13% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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parmesan cheese water beef broth italian meatballs frozen italian

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