Veggie Soup with Meatballs
Total TimePrep: 20 min. Cook: 5-1/2 hours
Makes6 servings (2-1/2 quarts)
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?
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.
I was not impressed with this soup. I was lacking in flavor.
Not only delicious, and simple to make, is so healthy that my body feels better after a bowl.
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.
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Loved the fresh vegetables. My kids gobbled up the meatballs especially. They thought that made it extra special.
Loved this recipe! Even my 6 year-old ate two helpings.
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.