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Meatball Soup Recipe

This Meatball Soup Recipe is a smart way of using up leftover meatballs and makes for wise budget meal planning.

It is quite different from the equally popular Albondigas Soup Recipe in that it features chunkier vegetables. This really is one of those easy soup recipes which makes an honest meal-in-one. Leftover soup will freeze well.


  • Easy
  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Serves: 6
  • Ingredients:

  • 1 medium onion, chopped
  • 1 clove garlic, crushed
  • 1 red bell pepper (or ½ red & ½ green pepper)
  • 2 medium carrots, cut into rings
  • 2 potatoes, diced
  • 1 can tomatoes
  • 1 can sweetcorn kernels, drained
  • 1 can kidney beans
  • 2 cups chicken stock
  • about 15 green string beans
  • 12 - 16 meatballs
  • little oil for shallow frying
  • You will need about a dozen meatballs from one of the following recipes: Spaghetti and Meatballs Recipe, Homemade Meatball Recipe with Fresh Tomato Sauce, Swedish Meatballs Recipe or How to Make Meatballs.

    Method:

    1. In a large pot, heat a little oil. Fry the onion until it is soft and translucent. Add the garlic, red bell pepper and carrots. Fry for about 4 minutes.
    2. Add the potatoes, canned tomatoes, drained sweetcorn kernels and the kidney beans with their liquid. Add the chicken stock and the green beans. Simmer gently for about 20 minutes until the vegetables have cooked through. You want the vegetables to retain their color, so avoid overcooking this soup.
    3. Add the meatballs and cook for a further 5 minutes.
    4. Serve with crusty bread, Corn Muffin Recipe or Pumpkin Muffin Recipe.

    You may also like to try:

  • Albondigas Soup Recipe
  • See our delicious range of Easy Soup Recipes.

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