TMB studio
Veggie Meatball Soup
TOTAL TIME: Prep: 10 min. Cook: 4 hours
YIELD: 6 servings.
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
Ingredients
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3 cups beef broth
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2 cups frozen mixed vegetables, thawed
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1 can (14-1/2 ounces) stewed tomatoes
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12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
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3 bay leaves
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1/4 teaspoon pepper
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1 cup spiral pasta, cooked and drained
Directions
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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.
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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