Back to Veggie Meatball Soup

Print Options


Card Sizes

Veggie Meatball Soup Recipe

Veggie Meatball Soup Recipe

"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 YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

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

Reviews for Veggie Meatball Soup

Sort By :

Average Rating
amk4985 User ID: 5118881 256206
Reviewed Oct. 31, 2016

"love this!"

Danielle_09 User ID: 3114908 78775
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!"

TheDix User ID: 607421 204875
Reviewed Mar. 1, 2013

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

bdieges User ID: 3064751 204874
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."

jslvsclf User ID: 919747 55901
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!"

tammypolenske User ID: 6453818 84202
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."

janicemclennan User ID: 1729919 127283
Reviewed Nov. 22, 2009

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

chris28304 User ID: 2137086 35250
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."

stephanied1971 User ID: 3257588 204873
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."

Loading Image