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Veggie Meatball Soup Recipe
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Veggie Meatball Soup Recipe

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4.5 8 7
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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."
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 cup: 125 calories, 1g fat (1g saturated fat), 2mg cholesterol, 574mg sodium, 24g carbohydrate (6g sugars, 4g fiber), 5g 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


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)
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MY REVIEW
Danielle_09
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
TheDix
Reviewed Mar. 1, 2013

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

MY REVIEW
bdieges
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
jslvsclf
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
tammypolenske
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."

MY REVIEW
janicemclennan
Reviewed Nov. 22, 2009

"This is a very tasty filling soup to warm up with on a cold winter day"

MY REVIEW
chris28304
Reviewed Jul. 4, 2009

"I made the recipe as posted. Don't let the short list of ingredients fool you. This turned out very good."

MY REVIEW
stephanied1971
Reviewed Mar. 8, 2009

"I just made this for lunch. It took just a couple of minutes to dump everything in the crock pot (I used a 2 qt and it worked fine). Went to church and added the pasta when I got home. Heated some whole wheat rolls and tah-dah, lunch with zero fuss. And it's delicious! I didn't change a thing."

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