Veggie Meatball Soup

Veggie Meatball Soup

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Loaded with veggies, meatballs and spices, this meal-in-one is hearty enough to warm up any cold winter day. It’s a recipe you’ll make again and again!


Ingredients:

  • 12 ozs frozen fully cooked Italian meatballs
  • 28 ozs diced tomatoes, undrained
  • 3 cups beef broth
  • 2 cups shredded cabbage
  • 16 ozs 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 tsp dried basil
  • ½ tsp minced garlic
  • ¼ tsp salt
  • ⅛ tsp dried oregano
  • ⅛ tsp pepper
  • 1 cup uncooked elbow macaroni
  • ¼ cup minced fresh parsley
  • grated Parmesan cheese, optional

Directions:

  1. 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.
  2. Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.
  3. Yield: 6 servings (2-1/2 quarts).