Veggie Meatball Soup
Total TimePrep: 10 min. Cook: 4 hours
This is a great recipe. The only thing I did different was I did it stove top. I did cook pasta first, not sure that is necessary. Could probably let the pasta simmer 15 minutes before serving.
This is a great recipe. I didn't have diced tomatoes so I substituted tomato sauce, I added a zucchini, used whole wheat pasta and added spinach at the end. Great tasting! I will definitely be making this again!!!!
Made this for dinner one night, It was so easy and tasty, The only thing I did different was to add 4 bay leaves to add more flavor.
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!
Very tasty, very easy. Hubby gave this 5 stars--me too.
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.
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!
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.
This is a very tasty filling soup to warm up with on a cold winter day