Try this Spicy Meatball Soup recipe, or contribute your own.
Suggest a better descriptionIn large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients; mix well. Shape into 1" balls; place on cookie sheet. Refrigerate 30 minutes, or until set. In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low; carefully add uncooked meatballs. Simmer uncovered 45-60 minutes or until flavors blend and meat is no longer pink. Garnish individual servings with toppings as desired. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (511g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 261 | ||
Calories from Fat: 158 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 56.8mg | 17 % | |
Sodium 1387.5mg | 48 % | |
Potassium 760mg | 20 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 4.6g | ||
Protein 19.1g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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