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Smoky Meatball and Vegetable Soup

Smoky Meatball and Vegetable Soup
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Serves 4| Hands-On Time: | Total Time:



  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, and ¼ teaspoon salt and cook, stirring occasionally, until just tender, 10 to 12 minutes. Add the broth, hominy, and 2 cups water and bring to a simmer.
  2. Meanwhile, heat broiler. In a medium bowl, combine the pork, egg, bread crumbs, chipotles, and ½ teaspoon salt. Form the pork mixture into 20 meatballs (about 1 heaping tablespoon each) and place on a broilerproof baking sheet. Broil until cooked through, 7 to 8 minutes.
  3. Add the meatballs and lime juice to the soup. Sprinkle with the cilantro and serve with the lime wedges.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 528
  • Fat 33g
  • Sat Fat 10g
  • Cholesterol 151mg
  • Sodium 917mg
  • Protein 34g
  • Carbohydrate 25g
  • Sugar 5g
  • Fiber 4g
  • Iron 2mg
  • Calcium 71mg
What does this mean? See Nutrition 101 .

Quick Tip

Microwave and refrigerator in the kitchen
This soup can be made up to 2 days in advance. Store, covered, in the refrigerator.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.