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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 Mar. 01, 2013 by TheDix
Very tasty, very easy. Hubby gave this 5 stars--me too.
Reviewed on Oct. 28, 2012 by bdieges
Great soup! Mmmm-mmmm Good! IMHO this is one of those recipes that some of the ingredients can be switched for others, or some left out. I happened to have a summer squash and used that along with the zucchini. I didn't use the green beans, but used mushrooms instead. Also used bow tie pasta instead of the macaroni. One more change, to cut down on the sodium I used home-made chicken broth, to which I never add salt. Served the soup with Bacon-Chive-Cheese Scones.
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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