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Veggie Meatball Soup for 3

Total Time

Prep: 10 min. Cook: 4-1/4 hours

Makes

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
Veggie Meatball Soup for 3 Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups reduced-sodium beef broth
  • 1 cup frozen mixed vegetables, thawed
  • 3/4 cup canned stewed tomatoes
  • 9 frozen fully cooked homestyle meatballs (1/2 ounce each), thawed
  • 2 bay leaves
  • 1/8 teaspoon pepper
  • 1/2 cup uncooked spiral pasta

Directions

  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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