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Nutrition Facts
Serving Size 451 g
(Approx. 6 Servings)
Amount Per Serving
Calories 410 Calories From Fat 170
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 1760 mg 73%
Total Carbohydrate 37 g 12%
Dietary Fiber 9 g 36%
Sugars 9 g
Protein 21 g
Vitamin A 80% Iron 20%
Vitamin C 25% Calcium 15%
*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. 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.
Italian Meatball Soup
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 Tbsp extra virgin olive oil
2 medium carrots, peeled and sliced thin
1 large onion, chopped
1 medium zucchini, ends removed and zucchini cut in half lengthwise and sliced
30 Oz cannellini beans
16 Oz stewed tomatoes Italian recipe
14 1/2 Oz beef broth
16 Oz H-E-B® Fully Cooked Italian Meatballs, frozen
1/2 cup(s) basil leaves, chopped
1 Tsp salt
1 Tsp black pepper
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Heat oil in a 4-quart saucepan over medium-high heat.
Sauté carrots and onion 5 minutes.
Add zucchini, beans, tomatoes, beef broth and frozen meatballs.
Stir and bring to a boil.
Reduce heat to medium-low and simmer covered 15 minutes stirring occasionally.
Stir basil, salt and pepper into soup and cook 2 more minutes.



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