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meatball and vegie soup

LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

This recipe is a combo of 3 others that I have used over the years. It's easy to make with basic ingredients. I prefer making it in the dutch oven but it could be easily adapted to your slow cooker if you so desire. We really enjoy the heartiness of this soup but it is surprisingly easy on the waistline which is a huge bonus. Serve it piping hot with a nice side salad or some crusty bread .. yum yum yum !

yield serving(s)
method Stove Top

Ingredients For meatball and vegie soup

  • 1/2 lb
    lean ground beef
  • 1/4 lb
    sweet italian sausage
  • 1/4 tsp
    onion powder
  • 1/3 tsp
    garlic powder
  • 1.2 tsp
    montreal steak seasoning
  • 2
    ribs celery - chopped
  • 1/2
    green bell pepper - chopped
  • 3/4 c
    fresh green beans cut into 1" pieces
  • 1
    carrot cut into 1/2" cubes
  • 1 can
    kidney beans - light or dark - 16 oz can
  • 1-1/2 c
    chopped green cabbage
  • 1 can
    diced tomates with basil or plain - 15 oz can
  • 3 c
    beef broth or stock
  • 1 tsp
    italian seasoning

How To Make meatball and vegie soup

  • 1
    Mix ground beef, Italian sausage and seasonings together. Form into tiny meatballs about 1" or less in diameter.
  • 2
    Put meatballs into dutch oven and cook over medium heat until browned on all sides. Remove meatballs to paper towel lined plate.
  • 3
    Dump all remaining ingredients, except for kidney beans and the meatballs, into the dutch oven. Cook over medium heat until vegetables are just about tender.
  • 4
    Add kidney beans and meatballs to soup and simmer gently for 1 hour. Serve hot with a side of green salad or some crispy bread and enjoy.
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