Cabbagecarrot Meatball Soup Recipes

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CABBAGE,CARROT & MEATBALL SOUP



Cabbage,Carrot & Meatball Soup image

I had some leftover cooked cabbage,along with some leftover cooked baby carrots that needed to be used up. And so I combined them with some frozen Italian Meatballs, along with a few other things and made what I think is a very good soup. For the Italian Salad Dressing mix, I used Recipe#63812 by BeachGirl. As with any of my recipes, please adjust the seasonings according to your own personal tastes.Submitted to Food.com (a.k.a. " ZAAR ") on October 9th.,2012.

Provided by Chef shapeweaver

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

7 cups beef broth
20 frozen italian meatballs, thawed (or you can use homemade meatballs )
2 cups cooked slightly firm cabbage
1 1/4 cups cooked baby carrots, cut into small bite size pieces (cut then measure)
2 teaspoons Italian salad dressing mix (to taste)
1/2 teapoon ground black pepper (to taste)

Steps:

  • Heat beef broth to a gentle boil in a saucepan large enough to hold all ingredients.
  • Add meatballs and simmer until heated through.
  • Add remaining ingredients, stir until well blended.
  • Then simmer for at least 20 minutes, and serve with your favorite crusty bread.

Nutrition Facts : Calories 52.1, Fat 1, SaturatedFat 0.5, Sodium 1599.9, Carbohydrate 5.5, Fiber 2, Sugar 3, Protein 5.5

CARROT, POTATO, AND CABBAGE SOUP



Carrot, Potato, and Cabbage Soup image

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Provided by Dan Ladouceur

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

Steps:

  • Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g

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