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"It's a snap to put together this hearty soup before I leave for work," says Charla Tinney of Tyrone, Oklahoma. "I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready."
Cooking for 2: Veggie Meatball Soup for 3
Nutritional Facts 1 serving (1 cup) equals 125 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 574 mg sodium, 24 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Veggie Meatball Soup in Quick Cooking May/June 2002, p37
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Reviewed on Jan. 13, 2012 by jslvsclf
This was great to make when I had lots of leftovers and little time. For fun, I added some spinach to thebrest of ingredients you mentioned. Thank you. It was very good. Post more recipes!
Reviewed on Jan. 13, 2012 by tammypolenske
im wondering why a soup with fully cooked ingredients needs to be cooked for 4 to 5 hours? This sounds like it could be thrown together in 20 minutes on the stovetop.
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