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Meatball Vegetable Soup

Meatball Vegetable Soup

This satisfying soup boasts a rich south-of-the-border flavor and features red beans, carrots, onions, tomatoes and yummy meatballs. For a family-fun Friday night meal, serve it over piping hot spaghetti noodles topped with shredded cheddar cheese and chopped fresh cilantro.

Prep Time: 40 minutes

Total Time: 1 hour 30 minutes

Servings: 12

Ingredients:

  • 1 can (10 1/2 oz.) condensed beef broth, divided
  • 4 cups water
  • 1 can (28 oz., 3 1/2 cups) whole peeled tomatoes, not drained
  • 1 can (15 oz., 1 3/4 cups) red kidney beans, not drained
  • 2 medium onions, sliced
  • 1 cup sliced carrots
  • 1 clove garlic, finely chopped
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon chili powder
  • 3/4 cup Kellogg's® All-Bran® Original cereal
  • or 3/4 cup Kellogg's® All-Bran® Bran Buds® cereal Buy Now
  • 1 egg, slightly beaten
  • 1/8 teaspoon pepper
  • 1 pound lean ground beef
  • 2 tablespoons vegetable oil

Directions:

1. In 4-quart saucepan, combine 1 cup of the condensed soup, water and next
8 ingredients. Cut tomatoes into pieces with spoon. Bring to boil. Reduce heat and
simmer, uncovered, 30 minutes.

2. Mix KELLOGG'S ALL-BRAN cereal with egg, remaining condensed broth and
pepper. Add ground beef, mixing until well combined. Portion and shape into 1-inch
meatballs. Brown meatballs in oil or until done (160 degrees F). Drain.

3. Add meatballs to vegetable mixture. Simmer, covered, about 30 minutes longer.
Serve hot.

Nutrition Label