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  • 6servings
  • 320minutes
  • 335calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 package (12 ounces) frozen fully cooked Italian meatballs

  2. 1 can (28 ounces) diced tomatoes, undrained

  3. 3 cups beef broth

  4. 2 cups shredded cabbage

  5. 1 can (16 ounces) kidney beans, rinsed and drained

  6. 1 medium zucchini, sliced

  7. 1 cup fresh green beans, cut into 1-inch pieces

  8. 1 cup water

  9. 2 medium carrots, sliced

  10. 1 teaspoon dried basil

  11. 1/2 teaspoon minced garlic

  12. 1/4 teaspoon salt

  13. 1/8 teaspoon dried oregano

  14. 1/8 teaspoon pepper

  15. 1 cup uncooked elbow macaroni

  16. 1/4 cup minced fresh parsley

  17. Grated Parmesan cheese, optional

Instructions Jump to Ingredients ↑

  1. Veggie Meatball Soup Recipe photo by Taste of Home 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. Yield: 6 servings (2-1/2 quarts).

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