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Marcia Piaskowski of Plantsville,Connecticut shares the recipe for this satisfying soup that uses frozen meatballs. It cooks on the stovetop in half an hour, but Marcia often doubles the recipe and simmers it in the slow cooker for easy preparation.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 128 calories, 2 g fat (trace saturated fat), 3 mg cholesterol, 918 mg sodium, 22 g carbohydrate, 4 g fiber, 6 g protein.
Originally published as Meatball Vegetable Soup in Quick Cooking January/February 2005, p24
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Reviewed on Mar. 01, 2011 by amy clemons
This has become my go to meal. I always make sure that I have the ingredients on hand. It is great with biscuits. It is definately a comfort food ranked right up there with chicken noodle soup. Everyone i have fixed this for loves it.
Reviewed on Feb. 28, 2009 by the_brookester
Could this be made in a crockpot?
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