Wintertime Meatball Soup Recipe

Publisher Photo

Wintertime Meatball Soup Recipe

Be the first to add a review
Publisher Photo
This recipe is versatile. If you like, you can vary the vegetables that are added to the soup. In my version, I add a bit of chopped jalapeno pepper for some heat and serve the robust soup with cornbread or garlic bread.—Eunice Justice, Cody, Wyoming
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Cook: 9 hours
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. Cook: 9 hours

Ingredients

  • 2 cans (16 ounces each) chili beans, undrained
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 jar (26 ounces) spaghetti sauce
  • 1/4 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 package (32 ounces) frozen fully cooked Italian meatballs
  • 1 package (16 ounces) frozen mixed vegetables
  • 4 cups chopped cabbage

Directions

In a 6-qt. slow cooker, combine the beans, broth, spaghetti sauce, onion, garlic, Worcestershire sauce and Italian seasoning. Stir in the meatballs, mixed vegetables and cabbage. Cover and cook on low for 9-10 hours or until vegetables are tender. Yield: 15 servings (3-3/4 quarts).
Originally published as Wintertime Meatball Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p14

Nutritional Facts

1 cup: 295 calories, 16g fat (7g saturated fat), 30mg cholesterol, 1147mg sodium, 25g carbohydrate (6g sugars, 7g fiber), 16g protein.

  • 2 cans (16 ounces each) chili beans, undrained
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 jar (26 ounces) spaghetti sauce
  • 1/4 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 package (32 ounces) frozen fully cooked Italian meatballs
  • 1 package (16 ounces) frozen mixed vegetables
  • 4 cups chopped cabbage
  1. In a 6-qt. slow cooker, combine the beans, broth, spaghetti sauce, onion, garlic, Worcestershire sauce and Italian seasoning. Stir in the meatballs, mixed vegetables and cabbage. Cover and cook on low for 9-10 hours or until vegetables are tender. Yield: 15 servings (3-3/4 quarts).
Originally published as Wintertime Meatball Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2010, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forWintertime Meatball Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review