Veggie Soup with Meatballs
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
YIELD: 6 servings (2-1/2 quarts).
Loaded with veggies, meatballs and spices, this meal-in-one soup is hearty enough to warm up any cold winter day. It’s a recipe you’ll make again and again! —Penny Fagan, Mobile, Alabama
Ingredients
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1 package (12 ounces) frozen fully cooked Italian meatballs
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1 can (28 ounces) diced tomatoes, undrained
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3 cups beef broth
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2 cups shredded cabbage
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1 can (16 ounces) kidney beans, rinsed and drained
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1 medium zucchini, sliced
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1 cup fresh green beans, cut into 1-inch pieces
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1 cup water
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2 medium carrots, sliced
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1 teaspoon dried basil
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1/2 teaspoon minced garlic
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1/4 teaspoon salt
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1/8 teaspoon dried oregano
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1/8 teaspoon pepper
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1 cup uncooked elbow macaroni
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1/4 cup minced fresh parsley
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Grated Parmesan cheese, optional
Directions
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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.
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2.
Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.
Nutrition Facts
1-2/3 cups: 335 calories, 14g fat (6g saturated fat), 27mg cholesterol, 1295mg sodium, 37g carbohydrate (8g sugars, 9g fiber), 19g protein.
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