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# Soup Recipes: Bean Meatball Soup
- URL: https://www.foodconsumer.org/bean_meatball_soup_0603110805/
- Published: 2011-06-02T21:04:00.000Z
- Updated: 2026-09-22T15:55:01.000Z
- Description: Pink or red kidney beans simmered with onion, garlic, celery, carrots, stewed tomatoes, beef meatballs and shredded cabbage. Makes six to eight servings at 393 calories each, and leftovers freeze well.
- Author: Food Consumer
- Tags: Soups-calbeans, Recipes & Dining, #vivvo-import

**Bean Meatball Soup**

**1 pound dry pink or red kidney beans** 
**3/4 cup chopped onion** 
**2 cloves garlic** 
**3/4 cup sliced celery** 
**3/4 cup julienne cut carrots** 
**1 can (14 1/2 -oz.) stewed tomatoes** 
 **Meatballs** 
**1 1/2 cups shredded cabbage** 
 **Salt and pepper** 
**2 tablespoons minced parsley**

For best results, soak and cook dry beans by preferred method. Drain and rinse. Combine beans, 2 quarts fresh water, onion and garlic. Simmer, covered, 1-1/2 hours or until beans are almost tender. Add celery, carrots, stewed tomatoes and meatballs. Simmer 25 minutes. Add cabbage and simmer 5 minutes longer. Salt and pepper to taste. Sprinkle with parsley. Makes 6 to 8 servings.

MEATBALLS

Combine 1 pound ground beef, 1/4 cup each minced onion and bread crumbs, 2 tablespoons minced parsley, 1 egg, 1 teaspoon salt, 1/2 tea–spoon oregano leaves and 1/8 teaspoon pepper. Shape into 24 meat–balls. Brown on all sides in 2 tablespoons oil. Drain excess fat.

Chef’s tip: Leftover Bean Meatball Soup may be frozen.

Nutritional Information per serving:  
Calories-393, (From Fat-27%), Protein-25g, Carbohydrate-48g, Fat-12g, Sodium-548 mg, Potassium-1235 mg, Dietary Fiber-7g, Calcium-118 mg, Iron-6mg, Vitamin A-3582 iu, Vitamin C-19 mg, Cholesterol-73mg

Source: calbeans.org/republished with permission