Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Meatball Soup II Recipe
    Lost? Site Map

    Meatball Soup II

    Meatball Soup II. Photo by truebrit

    1/1 Photo of Meatball Soup II

    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

    0 mins

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine ground beef, farina, minced onion, parsley, Parmesan cheese, egg and tomato paste.
    2. 2
      Form into 12 meatballs. (Easier if you wet your hands before forming balls.)
    3. 3
      Bring beef broth and water to a boil, add meatballs, celery, carrot and sliced onion.
    4. 4
      Cover and simmer for 45 minutes or until vegetables are tender.

    Ratings & Reviews:

    • on November 16, 2009

      55

      I have passed this around and this is the best soup recipe ever!! The meatballs are so tender!! Thank you for posting this!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 14, 2005

      55

      I think everyone liked this one a lot.. very similar to a mexican albondigas recipe but with a lot of different things. My mother thought it was really good, except that I made the meatballs a little too big and so were a little rare(I used 3lbs of meat and got 20 meatballs). O well, this was an excellent soup otherwise. I would recommend on getting the leanest beef possible since none of the fat will be drained (like the kind of beef you would use in kibbee). Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2005

      55

      Lisa, this was so tasty, and it was hard to stop at one bowl! I like the fact that the meatballs don't need to be browned first, and can just be dropped into the soup. I must admit, I've never added Cream of Wheat to meatballs before, but they turned out deliciously tender! I only used about 1/4 cup of onion, and added about 1/2 cup of canned, drained chopped spinach. The taste (with the addition of spinach) was similar to Italian Wedding Soup. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Meatball Soup II

    Serving Size: 1 (549 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 327.6
     
    Calories from Fat 140
    43%
    Total Fat 15.6 g
    24%
    Saturated Fat 6.8 g
    34%
    Cholesterol 128.0 mg
    42%
    Sodium 1067.6 mg
    44%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 2.5 g
    10%
    Sugars 4.6 g
    18%
    Protein 29.1 g
    58%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites