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Veggie Meatball Soup

It's a snap to put together this hearty soup before I leave for work. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. —Charla Tinney, Tyrone, Oklahoma
  • 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

Directions

  • 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.
Nutrition Facts
1 cup: 125 calories, 1g fat (1g saturated fat), 2mg cholesterol, 574mg sodium, 24g carbohydrate (6g sugars, 4g fiber), 5g protein.

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Reviews

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Average Rating:
  • Leihoku
    Sep 6, 2020

    This is a great recipe. I didn't have diced tomatoes so I substituted tomato sauce, I added a zucchini, used whole wheat pasta and added spinach at the end. Great tasting! I will definitely be making this again!!!!

  • Virginia
    Jan 4, 2020

    Made this for dinner one night, It was so easy and tasty, The only thing I did different was to add 4 bay leaves to add more flavor.

  • amk4985
    Oct 31, 2016

    love this!

  • Danielle_09
    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!

  • TheDix
    Mar 1, 2013

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

  • bdieges
    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.

  • jslvsclf
    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!

  • tammypolenske
    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.

  • janicemclennan
    Nov 22, 2009

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

  • chris28304
    Jul 4, 2009

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