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Veggie Meatball Soup

Veggie Meatball Soup
Loaded with veggies, meatballs and spices, this meal-in-one soup from Penny Fagan of Mobile, Alabama is hearty enough to warm up any cold winter day. It’s a recipe you’ll make again and again!
6 ServingsPrep: 20 min. Cook: 5-1/2 hours

Ingredients

  • 1 package (12 ounces) frozen fully cooked Italian meatballs
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 cups beef broth
  • 2 cups shredded cabbage
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 medium zucchini, sliced
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 cup water
  • 2 medium carrots, sliced
  • 1 teaspoon dried basil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 cup uncooked elbow macaroni
  • 1/4 cup minced fresh parsley
  • Grated Parmesan cheese, optional

Directions

  • In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and
  • cook on low for 5-6 hours or until vegetables are almost tender.
  • Stir in macaroni and parsley; cook 30 minutes longer or until
  • macaroni is tender. Serve with cheese if desired. Yield: 6 servings
  • (2-1/2 quarts).
© Taste of Home 2013

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Veggie Meatball Soup (continued)

Nutrition Facts: 1-2/3 cups equals 335 calories, 14 g fat (6 g saturated fat), 27 mg cholesterol, 1,295 mg sodium, 37 g carbohydrate, 9 g fiber, 19 g protein.
© Taste of Home 2013