Meatball Soup

Mixed vegetables, meatballs, and brown rice make a delicious and hearty soup that will warm you up on a cold winter night.

• Prep: 15 min
• Cook: 50 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Gluten-Free
• Low-Sugar

Tags

• comfort food
• healthy
• savory
• classic
• quick

Ingredients

• 6 cup water
• 0.33 cup brown rice (uncooked)
• 3 low-sodium beef or chicken bouillon cubes (low-sodium)
• 1 tablespoon oregano
• 8 ounce ground beef (90% lean)
• 1 tomato (medium, finely chopped)
• 0.5 onion (medium, peeled, finely chopped)
• 1 egg (large)
• 0.5 teaspoon salt
• 2 cup fresh vegetable mix (chopped (carrots, celery, and spinach))

Instructions

1. In a large pot, combine water, rice, bouillon cubes, and oregano.
2. Bring to a boil over high heat.
3. Stir to dissolve bouillon.
4. Reduce heat to low and simmer.
5. Meanwhile, in a large bowl, mix ground meat, tomato, onion, egg, and salt.
6. Form into 12 meatballs.
7. Add meatballs to broth mixture and simmer 30 minutes.
8. Add vegetables.
9. Cook 10 to 15 minutes or until meatballs are cooked and rice and vegetables are tender.
10. Serve hot.

Nutrition (per serving)

• Calories: 247
• Protein: 16.4 g
• Carbohydrates: 30.4 g
• Fat: 6.5 g
• Fiber: 5.9 g
• Sodium: 422 mg
• Saturated Fat: 2.3 g
• Sugar: 4.8 g
• Cholesterol: 85 mg