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Ingredients
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2 quarts water
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20 small meatballs
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2 (8 ounce) cans tomato sauce
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2 cubes beef bouillon cube
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½ teaspoon dried oregano
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½ teaspoon dried basil
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¼ teaspoon dried thyme
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salt to taste
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ground black pepper to taste
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2 stalks celery, sliced
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2 carrots, sliced
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1 clove garlic, minced
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1 cup elbow macaroni
Directions
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Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
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Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Nutrition Facts (per serving)
256 | Calories |
11g | Fat |
23g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 7 | |
Calories 256 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 4g | 19% |
Cholesterol 67mg | 22% |
Sodium 713mg | 31% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 3g | 9% |
Total Sugars 4g | |
Protein 17g | 33% |
Vitamin C 7mg | 8% |
Calcium 69mg | 5% |
Iron 3mg | 16% |
Potassium 574mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.