Mexican

Jalapeno Chedddar Meatball Veggie Soup is for Dinner.

Jalapeno Chedddar Meatball Veggie Soup takes 20 minutes to prepare.

Jalapeno Chedddar Meatball Veggie Soup takes 50 minutes to cook.

Jalapeno Chedddar Meatball Veggie Soup makes 6 servings.

The ingredients for Jalapeno Chedddar Meatball Veggie Soup are:

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Ingredients:

Jalapeno Cheddar Pork Meatballs, 1 package
Onions, raw, 1 small
Carrots, raw, 4 large (7-1/4" to 8-1/2" long)
Potato, raw, 1 small (1-3/4" to 2-1/2" dia.)
Butternut Squash, 3 cup, cubes
Green Beans (snap), 12 beans (4" long)
Oregano, ground, 1 tsp
Garlic, 2 clove
Garlic powder, 1 tbsp
Chicken Bouillon (Knorr)-1 Cube (10 g) about 2 Cups Prepared, 2 serving
Onion powder, 1 tbsp
Del Monte Diced Tomatoes, No Salt Added, 2 cup
Mrs. Dash (R) Original Blend, 1 tsp
Pepper, black, 1 dash

Here is how you make Jalapeno Chedddar Meatball Veggie Soup:

Chop all the veggies in the meantime brown meatballs in non stick pot then add onion and garlic cloves. once meatballs are browned add remaining veggies, can of no salt diced petite tomatoes and seasonings plus 8 cups of water let simmer til veggies are cooked.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user EBPOOKIE.

The nutritional information for Jalapeno Chedddar Meatball Veggie Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 325.4

• Total Fat: 16.9 g
• Cholesterol: 46.7 mg
• Sodium: 1,190.6 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 7.3 g
• Protein: 14.3 g

Jalapeno Chedddar Meatball Veggie Soup is Mexican cuisine.