Directions:
- In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble meat over mixture and mix well. Shape into 1-in. balls.
- In a stockpot, bring broth to a boil. Carefully add the meatballs. Add the tomato juice, tomatoes, vegetables, rice and basil. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
- Add the parsley and soy sauce. Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender. Yield: 22 servings (5-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.12 Kcal (993 kJ) | ||
| Calories from fat | 158.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.56g | 27% | |
|---|---|---|---|
| Cholesterol | 49.92mg | 17% | |
| Sodium | 383.3mg | 16% | |
| Potassium | 299.07mg | 6% | |
| Total Carbs | 9.24g | 3% | |
| Sugars | 1.72g | 7% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 10.78g | 22% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 153.64 Kcal (643 kJ) | ||
| Calories from fat | 102.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.38g | 27% | |
|---|---|---|---|
| Cholesterol | 32.35mg | 17% | |
| Sodium | 248.35mg | 16% | |
| Potassium | 193.77mg | 6% | |
| Total Carbs | 5.99g | 3% | |
| Sugars | 1.12g | 7% | |
| Dietary Fiber | 0.99g | 6% | |
| Protein | 6.98g | 22% | |
| Vitamin C | 7.5mg | 19% | |
| Iron | 0.6mg | 5% | |
| Calcium | 24.1mg | 4% | |
* 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.
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