Quick 'n Easy Meatball Soup recipe
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Ingredients
- 3 (14 ounce) cans chicken broth, divided ¼ cup diced white onion 2 teaspoons minced garlic 24 frozen cooked Italian-style meatballs 1 (15 ounce) can garbanzo beans, rinsed and drained 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can mixed vegetables, drained 1 (14.5 ounce) can Italian-style diced tomatoes ½ cup dried small pasta shells 2 teaspoons ground ginger 1 teaspoon oregano 1 teaspoon dried basil 1 teaspoon dried cilantro salt and ground black pepper to taste
Nutrition Info
- 337 caloriescarbohydrate: 33.9 gcholesterol: 73.4 mgfat: 12.1 gfiber: 8.1 gprotein: 21.7 gsaturatedFat: 4 gservingSize: -sodium: 1223.4 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Quick 'n Easy Meatball Soup
Directions
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Stir 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat, cook until the onion is tender, about 5 minutes. Pour remaining chicken broth into the pot, bring to a soft boil. Add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro, season with salt and pepper. Stirring occasionally, bring soup to a boil. Reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.