Try this Meatball Soup recipe, or contribute your own.
Suggest a better descriptionMix beef, eggs, pimiento, cilantro, garlic, cumin, salt and pepper in a large bowl. Mixture will be very soft. Form into balls about 1 inch in diameter. Heat broth in a large pot or Dutch oven until boiling. Lower meatballs gently into broth a few at a time. Bring to a boil again. Skim foam from surface. Add onion, carrots and zucchini. Bring to a boil; reduce heat. Simmer uncovered 25 minutes. Add cabbage. Cook 5 minutes longer or until all vegetables are tender. Taste and add salt if needed. Makes 8 servings. Recipe by: from Antonios in Los Angeles - The Suncoast News 2/5/92 Posted to recipelu-digest by "Lynn Ratcliffe"
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 8 | ||
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Calories: 274 | ||
Calories from Fat: 162 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 304.1mg | 94 % | |
Sodium 540.7mg | 19 % | |
Potassium 585.8mg | 15 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 5.7g | ||
Protein 20.4g | 29 % | |
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: 274
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