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Veggie Meatball Soup Recipe
Veggie Meatball Soup Recipe photo by Taste of Home

Veggie Meatball Soup Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 4 hours
MAKES: 6 servings

Ingredients

  • 3 cups beef broth
  • 2 cups frozen mixed vegetables, thawed
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 12 frozen fully cooked Italian meatballs (1/2 ounce each) , thawed
  • 3 bay leaves
  • 1/4 teaspoon pepper
  • 1 cup spiral pasta, cooked and drained

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.

Directions

  1. In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves. Yield: 6 servings.
Originally published as Veggie Meatball Soup in Quick Cooking May/June 2002, p37

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.

Reviews for Veggie Meatball Soup

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 27, 2013

I was very surprised by how good this recipe actually was. I am not a big soup person but I love using the slow cooker and this was a great experience for me. Very easy to make and I wouldnt change anything!

MY REVIEW
Reviewed Mar. 1, 2013

Very tasty, very easy. Hubby gave this 5 stars--me too.

MY REVIEW
Reviewed Oct. 28, 2012

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.

MY REVIEW
Reviewed Jan. 13, 2012

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!

MY REVIEW
Reviewed Jan. 13, 2012

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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