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Sunday, November 05 2017

On a cool fall or winter evening, or even in the middle of summer when you need a comforting meal, nothing hits the spot like a cozy soup recipe. When you don't have hours to spend letting flavors simmer together, turn to one of these quick soup recipes. From hearty chili to creamy chowder, we show you how to make delicious soups and stews in minutes.

INGREDIENTS

3 - 14 ounce can beef broth
1 - 12 ounce package frozen cooked meatballs
1 - 15 ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
1 - 14 1/2 ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 - 10 ounce package frozen mixed vegetables
1 - cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
Crusty bread (optional)
Shredded Parmesan cheese (optional)


DIRECTIONS

In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.


FROM THE TEST KITCHEN
BEEF AND VEGETABLE SOUP WITH PASTA:
Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs. Makes 6 to 8 servings.


FREEZING TIP
Prepare soup as directed. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top. If desired, sprinkle with snipped fresh Italian (flat-leaf) parsley when serving.


NUTRITION FACTS (Meatball and Vegetable Soup with Pasta)

Per serving: 319 kcal , 5 g fat (2 g sat. fat , 32 mg chol. , 1552 mg sodium , 45 g carb. , 7 g fiber , 24 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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