Serves: 6
Total Calories: 294
In large bowl, combine ground beef, 1/2 cup of the corn and remaining meatball ingredients mix well. Shape into 1-inch balls place on cookie sheet. Refrigerate 30 minutes or until set.
In 5-quart Dutch oven or stockpot, combine remaining corn and all soup ingredients. Bring to a boil over high heat. Reduce heat to low carefully add uncooked meatballs. Simmer uncovered 45 to 60 minutes or until flavors blend and meatballs are no longer pink in the center. Garnish individual servings with toppings.
Nutrition Per Serving (1 1/2-cup): Calories 330 Protein 24g Carbohydrate 31g Fat 12g Sodium 1510mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spicy Meatball Soup recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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