Appetizers / Soups / Salads

Tomato Vegetable Meatball Soup is for Soup.

Tomato Vegetable Meatball Soup takes 25 minutes to prepare.

Tomato Vegetable Meatball Soup takes 25 minutes to cook.

Tomato Vegetable Meatball Soup makes 12 servings.

The ingredients for Tomato Vegetable Meatball Soup are:

10 cup Chicken stock, home-prepared 5 stalk, large (11"-12" long) Celery, raw 900 gram(s) Ground Moose Meat (by NDMUSCUTT) 2 cup Aylmer Whole Tomatoes (canned) (by TWINKIE14) 6 oz Baby Carrots Grimmway Farms (3 oz = about 10/11 baby carrots) 8 tsp Crushed Garlic (by ARCTIC.ORCA) 0.25 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 4 serving Tomatoes, Roma, Fresh, 1 Med 1 cup Cauliflowr florets (by JPAJAK) 1 cup, chopped or diced Broccoli, fresh

Here is how you make Tomato Vegetable Meatball Soup:

Bring Chicken Stock to a boil. Thaw hamburger and roll into 1inch meatballs, drop in boiling water. Blend all the vegetables together with Canned tomatoes, add to soup. Add Quinoa and let simmer on stove. If too thick add extra water and salt and pepper to tasteServing Size: 12 2cp PortionsNumber of Servings: 12Recipe submitted by SparkPeople user GENESISHEATHER.

The nutritional information for Tomato Vegetable Meatball Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 209.6

• Total Fat: 3.5 g
• Cholesterol: 49.9 mg
• Sodium: 503.4 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 2.0 g
• Protein: 23.3 g

The dietary needs meet for Tomato Vegetable Meatball Soup is Low Carb