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Veggie Soup with Meatballs

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
  • Total Time
    Prep: 20 min. Cook: 5-1/2 hours
  • Makes
    6 servings (2-1/2 quarts)

Ingredients

  • 1 package (12 ounces) frozen fully cooked Italian meatballs
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 cups beef broth
  • 2 cups shredded cabbage
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 medium zucchini, sliced
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 cup water
  • 2 medium carrots, sliced
  • 1 teaspoon dried basil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 cup uncooked elbow macaroni
  • 1/4 cup minced fresh parsley
  • Grated Parmesan cheese, optional

Directions

  • 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.
  • 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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Reviews

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Average Rating:
  • Kimosaabe
    Oct 7, 2020

    For those whining about nutrition information, you can figure that out yourselves. Do you lackeys ever do anything for yourselves or do you always depend on others to do things foe you?

  • Eva
    Feb 15, 2020

    I have this in my slow cooker right now. I saw the comments about lack of flavor, and I used homestyle turkey meatballs, so I used diced tomatoes with basil, garlic and oregano. I also added a finely chopped onion and a stalk of celery, chopped, and replaced the water with Tuscany chicken broth (flavored with thyme, oregano and marjoram). It isn’t ready yet but I am hoping my family will like it.

  • rwippel
    Aug 3, 2015

    I was not impressed with this soup. I was lacking in flavor.

  • cruthanne
    Jan 17, 2015

    Not only delicious, and simple to make, is so healthy that my body feels better after a bowl.

  • mehalv
    Oct 6, 2013

    This soup was fantastic! I loved all of the vegetables. Next time I would cut the zucchini larger or else add it later in the cooking process to prevent it from becoming soggy. I used turkey meatballs in place of Italian meatballs to save calories (nearly 100 calories per serving saved!) and found the soup to be delicious.

  • severnstar
    Feb 20, 2013

    No comment left

  • MsJean30
    Nov 10, 2012

    No comment left

  • kristyrowe
    Oct 5, 2011

    Loved the fresh vegetables. My kids gobbled up the meatballs especially. They thought that made it extra special.

  • swithrow
    Aug 25, 2011

    Loved this recipe! Even my 6 year-old ate two helpings.

  • PB2
    Jun 20, 2011

    I made this soup with Homestyle Meatballs, next time I'll try with Italian Meatballs. I think I'll like the extra flavor. I didn't have zucchini, so I added an extra cup of cabbage. I also left out the elbow mac., because I'm trying to limit the carbs. This is my kind of soup - delicous broth, with lots of veggies.