Meatball and Vegetable Soup Recipe

Name: Meatball and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 hard-boiled eggs; ½ cup cooked brown rice; ½ cup breadcrumbs; 2 green onions, chopped finely; 1 clove garlic, minced; 1 (2 ounce) canchopped black olives (about 1/4 cup); 1 ½ tablespoons fresh sage, minced; 1 teaspoon fresh cilantro, minced (or more to taste); 1 tablespoon cocoa; 1 dash cinnamon; 1 lb ground chicken; 4 cups water (if you prefer a thicker soup use 3 cups); 1 teaspoon fresh oregano, minced (or 1/4 teaspoon dried); 1 tablespoon chili powder (for spicer soup use 2 tablespoons); 1 (6 ounce) can tomato paste; 1 (14 ounce) can chicken broth (I use lower sodium version); 2 potatoes, peeled and cubed; 1 zucchini, cubed; 1 summer squash, cubed; ½ cup frozen peas, thawed; ½ cup frozen corn kernels, thawed; ½ cup monterey jack cheese or ½ cup cheddar cheese, shredded (optional garnish); sliced black olives, garnish (optional); chopped green onion, garnish (optional); cilantro, garnish (optional); sour cream, garnish (optional)

Servings: persons

2 hard-boiled eggs
½ cup cooked brown rice
½ cup breadcrumbs
2 green onions, chopped finely
1 clove garlic, minced
1 (2 ounce) canchopped black olives (about 1/4 cup)
1 ½ tablespoons fresh sage, minced
1 teaspoon fresh cilantro, minced (or more to taste)
1 tablespoon cocoa
1 dash cinnamon
1 lb ground chicken
4 cups water (if you prefer a thicker soup use 3 cups)
1 teaspoon fresh oregano, minced (or 1/4 teaspoon dried)
1 tablespoon chili powder (for spicer soup use 2 tablespoons)
1 (6 ounce) can tomato paste
1 (14 ounce) can chicken broth (I use lower sodium version)
2 potatoes, peeled and cubed
1 zucchini, cubed
1 summer squash, cubed
½ cup frozen peas, thawed
½ cup frozen corn kernels, thawed
½ cup monterey jack cheese or ½ cup cheddar cheese, shredded (optional garnish)
sliced black olives, garnish (optional)
chopped green onion, garnish (optional)
cilantro, garnish (optional)
sour cream, garnish (optional)

1
Peel eggs and seperate yolks from the whites and chop each seperately and set aside.
2
Combine yolks, rice, bread crumbs, green onion, garlic, olives, sage, cocoa, cilantro, cinnamon and meat in a large bowl, stirring with a wooden spoon or your hands to combine well.
3
With floured hands, make meatballs using approximately 1- 1 1/2 tablespoons of the meat mixture (there will be at 4- 5 dozen meat balls).
4
In a soup pot or dutch oven combine water, tomato paste, chicken broth, oregano and chili powder over high heat and bring to a boil.
5
Drop meatballs into boiling broth and bring back to a boil.
6
Lower heat to medium- low and simmer covered for 30 minutes.
7
Add potato cubes and simmer for an additional 10 minutes.
8
Add zucchini and summer squash and simmer uncovered an additional 10 minutes.
9
Add peas and corn and simmer uncovered an additional 5 minutes.
10
Remove from heat and stir in chopped egg whites.
11
If desired garnish individual bowls with optional garnishes (cheese, olives, green onions,cilantro and/or sour cream).

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 hard-boiled eggs, ½ cup cooked brown rice, ½ cup breadcrumbs, 2 green onions, chopped finely, and more.

Yes, Meatball and Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatball and Vegetable Soup

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