Fast Meatball Vegetable Soup Recipe

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Ingredients:

Serving

2/3 cup uncooked medium pasta shells
4 cups chicken broth
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (10-1/2 oz) condensed french onion soup, undiluted
12 frozen fully cooked italian meatballs (1/2 oz each) , thawed and quartered
1-1/2 cups chopped fresh spinach
1 cup frozen sliced carrots, thawed
3/4 cup canned kidney beans, rinsed and drained
3/4 cup garbonzo beans or chickpeas, rinsed and drained

Directions:

Cook pasta according to package directions.
Meanwhile, combine the remaining ingredients in a Dutch oven or soup kettle. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Drain pasta and stir into soup. Yield: 6-8 servings (about 2-1/2 quarts).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	121.83 Kcal (510 kJ)
Calories from fat	17.69 Kcal
		% Daily Value*
Total Fat	1.97g	3%
Cholesterol	10.11mg	3%
Sodium	816.01mg	34%
Potassium	442.47mg	9%
Total Carbs	19.73g	7%
Sugars	1.79g	7%
Dietary Fiber	4.76g	19%
Protein	6.74g	13%
Vitamin C	14.7mg	24%
Vitamin A	0.6mg	20%
Iron	2mg	11%
Calcium	92.5mg	9%

Amount Per 100 g
Calories	40.01 Kcal (168 kJ)
Calories from fat	5.81 Kcal
		% Daily Value*
Total Fat	0.65g	3%
Cholesterol	3.32mg	3%
Sodium	268mg	34%
Potassium	145.32mg	9%
Total Carbs	6.48g	7%
Sugars	0.59g	7%
Dietary Fiber	1.56g	19%
Protein	2.21g	13%
Vitamin C	4.8mg	24%
Vitamin A	0.2mg	20%
Iron	0.7mg	11%
Calcium	30.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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