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Nutrition Facts
Serving Size 239 g
(Approx. 8 Servings)
Amount Per Serving
Calories 220 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 550 mg 23%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 18 g
Vitamin A 2% Iron 0%
Vitamin C 10% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Garden Vegetable Beef Noodle Soup

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

1 Lb ground sirloin
1 Tsp seasoning salt
1 Tbsp canola oil
29 Oz beef broth
12 Oz H-E-B Vegetable Medley
8 Oz H-E-B Wide Egg Noddles
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Combine the ground beef and seasoning salt in a small bowl. Make 16 one-inch meat balls.
Heat a soup pot over medium heat for 2 minutes, add oil and half of the meat balls, cook on each side for 1 minute.
Remove and drain on a paper towel. Finish cooking the remainder of the meat balls.
Drain fat from soup pot, add broth and bring to a boil.
Add vegetables and noodles, reduce heat to a simmer for 10 minutes.
Add meatballs, and simmer until meatballs are cooked through.



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