Total Time
25mins
Prep 5 mins
Cook 20 mins

I had some leftover cooked cabbage,along with some leftover cooked baby carrots that needed to be used up. And so I combined them with some frozen Italian Meatballs, along with a few other things and made what I think is a very good soup. For the Italian Salad Dressing mix, I used Italian Dressing Seasoning Dry Mix by BeachGirl. As with any of my recipes, please adjust the seasonings according to your own personal tastes.Submitted to Food.com (a.k.a. " ZAAR ") on October 9th.,2012.

Ingredients Nutrition

  • 1656.13 ml beef broth
  • 20 frozen italian meatballs, thawed (or you can use homemade meatballs )
  • 473.18 ml cooked slightly firm cabbage
  • 295.73 ml cooked baby carrots, cut into small bite size pieces (cut then measure)
  • 9.85 ml Italian salad dressing mix (to taste)
  • 1 teapoon ground black pepper (to taste)

Directions

  1. Heat beef broth to a gentle boil in a saucepan large enough to hold all ingredients.
  2. Add meatballs and simmer until heated through.
  3. Add remaining ingredients, stir until well blended.
  4. Then simmer for at least 20 minutes, and serve with your favorite crusty bread.