Source: Midwest Living

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Recipe Summary

prep:
35 mins
cook:
40 mins
Servings:
8
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Hearty Vegetable Soup

Ingredients

Ingredient Checklist

Directions

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  • In a 5-quart Dutch oven, heat butter and oil over medium heat. Add onions, celery, carrots and garlic. Cook over medium heat for 10 minutes, stirring often.

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  • Stir in the broth and potatoes. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add tomato puree and Basil Meatballs* to the soup, a few at a time and cook, covered, 10 to 15 minutes more or until no pink remains in meatballs. Season to taste with salt and hot pepper sauce, if you like. Skim fat and garnish each serving with some of the fresh basil. Makes 8 servings.

*Baking Meatballs:

For a browner meatball, arrange meatballs in a 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F. oven for 12 to 15 minutes or until no pink remains. Add to soup along with tomato puree and heat through.

Nutrition Facts (Hearty Vegetable Soup)

264 calories; total fat 16g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 73mg; sodium 1227mg; potassium 611mg; carbohydrates 15g; fiber 3g; sugar 5g; protein 15g; vitamin a 3061IU; vitamin c 12mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 36mcg; vitamin b12 1mcg; calcium 50mg; iron 3mg.

Basil Meatballs

Ingredients

Ingredient Checklist

Directions

Basil Meatballs:
  • In a large bowl, combine egg, bread crumbs, basil, parsley, salt and pepper. Add ground beef. Using two forks, lightly toss together all ingredients. Shape into tiny meatballs. (If you like, use a melon baller or small cookie scoop to shape the meatballs.) Makes 42 (3/4-inch) meatballs.

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