Meatball Vegetable Soup

Name: Meatball Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps dried parsley; 1 egg; 1 bag frozen mixed vegetables; 1 teaspoons garlic powder; 454 grams ground beef; 2 kilograms V-8® low sodium juice (Original or spicy); 1 medium head Kale, stems removed and rough chopped; 1 small onion diced; 1 teaspoons onion powder; 118 milliliters panko bread crumbs; 227 grams pasta -cooked according to package directions; 1 teaspoon pepper; 1 teaspoons salt; 6 servings salt/pepper to taste; 473 milliliters beef or vegetable stock

Meatball Vegetable Soup is a dairy free main course. This recipe serves 6. One serving contains 558 calories, 23g of protein, and 18g of fat. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of parsley, vegetables, kale, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

In a small sauce pan spray with non-stick cooking spray, add onions and cook until softened.

Ingredients you will need

Cooking Spray

Onion

Sauce

Equipment you will use

Sauce Pan

Add juice, vegetables, onions, kale and stock to slow cooker for 4-6 hours, add meatballs and cooked pasta, salt and pepper, cook additional 15-20 minutes.mix all ingredients, roll into small balls and bake for 20-30 minutes or until golden

Ingredients you will need

Salt And Pepper