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Veggie Soup with Meatballs Recipe
Veggie Soup with Meatballs Recipe photo by Taste of Home

Veggie Soup with Meatballs Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
MAKES: 6 servings

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

Nutritional 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.

Directions

  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).
Originally published as Veggie Meatball Soup in Simple & Delicious January/February 2008, p52

Nutritional 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.

Reviews for Veggie Soup with Meatballs

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 6, 2013

"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."

MY REVIEW
Reviewed Oct. 5, 2011

"Loved the fresh vegetables. My kids gobbled up the meatballs especially. They thought that made it extra special."

MY REVIEW
Reviewed Aug. 25, 2011

"Loved this recipe! Even my 6 year-old ate two helpings."

MY REVIEW
PB2
Reviewed Jun. 20, 2011

"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."

MY REVIEW
Reviewed Nov. 7, 2010

"I've made this recipe several times and have handed out the recipe dozens of times - it's easy and delicous."

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