Dinner
Meatball and Veggie Soup
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
5 |
Dietary Restrictions
Dairy-freeGluten-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1
Pound
93% lean ground beef
-
1/2
Cup
basmati rice
-
1
egg
-
1
Tablespoon
marinara sauce
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
1
Teaspoon
garlic powder
-
1
Teaspoon
paprika
-
1
Teaspoon
adobo
-
1/2
Teaspoon
cumin
-
4
tomato
-
1
onion
-
1
Tablespoon
marinara sauce
-
1
Cup
water
-
1/2
Teaspoon
garlic powder
-
4
Cup
chicken broth
-
2
potato
-
3
carrot
-
2
Cup
cabbage
-
3
corn
Directions
-
Mix in a bowl ground beef, rice, egg, marinara sauce, salt, pepper, garlic powder, paprika, adobo seasoning, and cumin. With clean hands, incorporate everything together. Shape into meatballs and set aside.
-
Add tomatoes, onion, marinara sauce, garlic powder, adobo, and water to a blender. Blend until smooth.
-
Pour the blended tomato sauce into a pot along with the broth. Arrange the meatballs in an organized way. Cover the pot and simmer for fifteen minutes.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 487 kcal |
| Fat
| 14 g |
| Carbohydrates
| 61 g |
| Protein
| 31 g |
| Fiber
| 7 g |
| Sugar
| 15 g |
| Sodium
| 648 mg |
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