Vegetable Meatball Soup

Vintage Recipe Project
17Ingredients
400Calories
50Minutes

Ingredients

  • 8 cups water
  • 1 can tomato soup
  • 1 can v 8
  • 1/2 teaspoon salt
  • 1/2 cup rice
  • 1 package soup mix (optional)
  • 2 carrots (cut into small pieces)
  • 2 celery stalks (cut into small pieces)
  • 3/4 cup corn (frozen)
  • 3/4 cup peas (frozen)
  • 3/4 cup beans (canned)
  • 1/2 cup vermicelli (coiled)
  • 1 1/4 pounds lean ground beef
  • 1/2 teaspoon nutmeg
  • 1/4 cup bread crumbs (fine)
  • 1 egg (beaten)
  • 1/4 teaspoon salt
Read Directions

NutritionView more

400Calories
Sodium36%DV860mg
Fat14%DV9g
Protein75%DV38g
Carbs13%DV39g
Fiber20%DV5g

PER SERVING *

Calories400Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat3.5g18%
Trans Fat
Cholesterol140mg47%
Sodium860mg36%
Potassium950mg27%
Protein38g75%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate39g13%
Dietary Fiber5g20%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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