Veggie Meatball Soup for 3
TOTAL TIME: Prep: 10 min. Cook: 4-1/4 hours
YIELD: 3 cups.
This hearty soup is a snap to put together before I leave for work. I just add uncooked pasta when I get home, and then I have a few minutes to relax before supper is ready. —Charla Tinney, Tyrone, Oklahoma
Ingredients
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1-1/2 cups reduced-sodium beef broth
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1 cup frozen mixed vegetables, thawed
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3/4 cup canned stewed tomatoes
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9 frozen fully cooked homestyle meatballs (1/2 ounce each), thawed
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2 bay leaves
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1/8 teaspoon pepper
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1/2 cup uncooked spiral pasta
Directions
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1.
In a 1-1/2-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low for 4-5 hours or until heated through. Stir in pasta; cover and cook on high for 15-30 minutes or until tender. Discard bay leaves.
Nutrition Facts
1 cup: 250 calories, 11g fat (5g saturated fat), 35mg cholesterol, 671mg sodium, 26g carbohydrate (6g sugars, 5g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
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