Veggie Soup with Meatballs Recipe
- 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
- 1. 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.
- 2. 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).
1-2/3 cups: 335 calories, 14g fat (6g saturated fat), 27mg cholesterol, 1295mg sodium, 37g carbohydrate (8g sugars, 9g fiber), 19g protein
Reviews for Veggie Soup with Meatballs
"I was not impressed with this soup. I was lacking in flavor."
"Not only delicious, and simple to make, is so healthy that my body feels better after a bowl."
"This soup was fantastic! I loved all of the vegetables. Next time I would cut the zucchini larger or else add it later in the cooking process to prevent it from becoming soggy. I used turkey meatballs in place of Italian meatballs to save calories (nearly 100 calories per serving saved!) and found the soup to be delicious."
"Loved the fresh vegetables. My kids gobbled up the meatballs especially. They thought that made it extra special."
"Loved this recipe! Even my 6 year-old ate two helpings."
"I made this soup with Homestyle Meatballs, next time I'll try with Italian Meatballs. I think I'll like the extra flavor. I didn't have zucchini, so I added an extra cup of cabbage. I also left out the elbow mac., because I'm trying to limit the carbs. This is my kind of soup - delicous broth, with lots of veggies."
"I've made this recipe several times and have handed out the recipe dozens of times - it's easy and delicous."
"I loved that this truly is a one-pot meal. It was so simple and versatile. I mixed the veggies up some - added mushrooms and left out the green beans. I will definitely make this again, however I'll probably use regular meatballs rather than Italian. I felt like they overpowered the other flavors."
"the nutrition info would have been very helpful buster94"
"I'm aggreeing with Suzie and leliza. However, if you take the ingredients over to SparkPeople.com to their recipe section, there's a free recipe calculator you can use. It's been a great help to me. The recipe sounds really good and I'm going to enter it into the calculator to see what I come up with. Just reading over it I see several ways to make it healthier:1. No salt added diced tomatoes2. Low fat, low sodium beef broth3. Frozen cut green beans(for time)4. Multi gtain or whole wheat macaroni5. Low fat ParmesanYou may even could even make ground turkey meatballs in advance and freeze them."
"I agree that you need to add nutrition info to your recipes. Very important to those of us trying to eat healthy.Suzie66"
"Please, please furnish nutrition info for your recipes! For those of us with cholesterol and diabetes issues [I'm borderline on both and trying NOT to have to take medication - just watch fat and sugat content], it would help greatly."
"You need to add nutrition list to your recipes."
"This soup was featured in one of the magazines and I have made it several times. All comments are delicious. I find it very easy to put together."