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Veggie Meatball Soup

Name: Veggie Meatball Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 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

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Test Kitchen Approved

Total Time

Prep: 10 min. Cook: 4 hours

Makes

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

Veggie Meatball Soup Recipe photo by Taste of Home

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.

Veggie Meatball Soup

Ingredients

Directions

Nutrition Facts

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