Meatball Soup recipes

- 1/4 cup parmesan cheese
- 1 envelope dry onion soup mix
- 2 cups diced potatoes
- 1/2 cup soft breadcrumbs
- 1 bay leaf
- 1/4 cup chopped celery (optional)
- 2 tablespoons butter
- 2 cups sliced and peeled carrots
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1 egg
- 1/4 teaspoon salt
- 1 1/2 lbs ground beef
- 1 teaspoon minced garlic
- 1 (10 1/2 ounce) can beef broth
- 1/4 teaspoon basil
- 1/4 cup chopped parsley
- 1 tablespoon chopped parsley
- 1 (28 ounce) can diced tomatoes (I prefer tomato puree)

- ground black pepper to taste
- 2 cubes beef bouillon cube
- 1 clove garlic, minced
- 2 stalks celery, sliced
- 2 (8 ounce) cans tomato sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 quarts water
- 20 small meatballs
- 1 cup elbow macaroni
- salt to taste
- 1/4 teaspoon dried thyme
- 2 carrots, sliced

- 1/8 teaspoon ground pepper
- 1 (14 ounce) can beef broth
- 1 teaspoon onions
- 1 (14 ounce) can Italian-style tomatoes
- 1/2 lb ground beef
- 1 teaspoon crushed Italian spices
- 1/4 cup tiny bow tie pasta
- 1 beaten egg
- 1/4 teaspoon garlic salt
- 1/2 cup soft breadcrumbs
- 2 teaspoons parmesan cheese or romano cheese
- 3 cups fresh spinach
- 1 (15 ounce) can garbanzo beans
- 1 1/2 cups water
- 1 teaspoon snipped parsley
- 1 cup sliced fresh mushrooms

- 1 tablespoon Butter
- 1 medium red bell pepper, cut into strips
- 1 teaspoon finely chopped fresh garlic
- 1 (16-ounce) package frozen vegetable combination (broccoli, red bell pepper, onions and mushrooms)
- 16 (1 1/2-inch) frozen cooked Italian-style meatballs
- 2 (14 1/2-ounce) cans beef broth
- 2 teaspoons dried Italian seasoning
- 2 ounces (about 1 cup) uncooked dried egg noodles
- Shredded Parmesan cheese, if desired

- 1/2 teaspoon hot pepper sauce
- 1 cup whole kernel corn, drained
- 1/2 cup sliced carrot
- 1/2 teaspoon salt
- 1 cup diced celery
- 1 (16 ounce) jar process cheese sauce
- 1/2 cup chopped onion
- 1 pound ground beef
- 2 cups water
- 2 beef bouillon cubes
- 1 cup potatoes, peeled and cubed
- 1 egg
- 1/4 cup dry bread crumbs

- 5/8 cup Italian seasoned bread crumbs
- 1/2 teaspoon ground black pepper
- 1 (32 ounce) container chicken broth
- 4 cups water
- 1 1/2 cups sliced parsnip
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 1/2 cups sliced carrots
- 1 pound ground chicken breast
- 2 bay leaves
- 1 egg, beaten
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 1/2 teaspoons minced garlic
- 1 1/2 cups chopped celery
- 1/2 teaspoon salt