Meatball Soup Recipe

Name: Meatball Soup
Yield: 4 servings
Cuisine: American
Ingredients: 4 lb. ground beef; 2 c. fine dry bread crumbs; 1 c. Parmesan cheese; 2 Tbsp. parsley; 2 cloves garlic; 1/2 to 1 c. milk; 2 eggs; 1 1/2 tsp. salt; 1/2 tsp. pepper; 1 large onion, diced; 2 or 3 (24 oz.) bags mixed vegetables; 4 cans beef noodle soup; 4 cans tomato soup; 6 beef bouillon cubes, dissolved in 4 c. vegetable water; 1/2 to 1 c. water

Servings: persons

4 lb. ground beef
2 c. fine dry bread crumbs
1 c. Parmesan cheese
2 Tbsp. parsley
2 cloves garlic
1/2 to 1 c. milk
2 eggs
1 1/2 tsp. salt
1/2 tsp. pepper
1 large onion, diced
2 or 3 (24 oz.) bags mixed vegetables
4 cans beef noodle soup
4 cans tomato soup
6 beef bouillon cubes, dissolved in 4 c. vegetable water
1/2 to 1 c. water

1
In large cooking pot, prepare mixed vegetables.
2
When tender, drain and set aside the cooking
3
water from vegetables.
4
To vegetables add noodle soup, tomato soup and beef bouillon dissolved in vegetable water.
5
Add meatballs as they brown.
6
After browning meatballs, pour off fat.
7
Add 1/2 to 1 cup water to pan and scrape meat pieces. Add to soup.
8
More vegetable water can be added, depending on how thick you like it.
9
Freeze leftovers.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 4 lb. ground beef, 2 c. fine dry bread crumbs, 1 c. Parmesan cheese, 2 Tbsp. parsley, and more.

Yes, Meatball 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 Soup

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