Veggie Meatball Soup

Submitted by children from A to Z

"From Simple & Delicious. Wonderfully easy. With bread on the side, what a completely comforting meal."

 

• Ready In: 6hrs 20mins
• Ingredients: 17
• Serves: 6

ingredients

• 25 frozen italian style meatballs
• 1 (28 ounce) can diced tomatoes with juice
• 3 cups beef broth
• 2 cups shredded cabbage
• 1 (16 ounce) can kidney beans, rinsed & drained
• 1 medium zucchini, sliced
• 1 cup green beans
• 1 cup water
• 2 medium carrots, sliced
• 1 teaspoon dried basil
• 1⁄2 teaspoon garlic, minced
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon dried oregano
• 1⁄8 teaspoon pepper
• 1 cup elbow macaroni, uncooked
• 1⁄4 cup fresh parsley, minced
• grated parmesan cheese (optional)

directions

1. In a 5-quart slow cooker, combine the first 14 ingredients.
2. Cover and cook on low for 5-1/2-6 hours or until vegetables are almost tender.
3. Stir in the macaroni and parsley; cook 30 minute longer or until macaroni is tender.
4. Serve with parmesan cheese if desired.

Reviews

[internetnut]

I gave this recipe 3 stars. This was pretty good soup. My family liked this soup. I had a zucchini that needed to be used up so I searched for recipes using zucchini and came across this recipe. When I made this soup I made a few minor changes to the recipe. I had 30-36 meatballs so I used all of them. I was out of beef broth so I subbed chicken broth. I left out the macaroni cause my hubby is not a fan of pasta in soup. I did not use fresh parsley I used dried instead. Overall this wasn't bad. I'd make it again as it had really good flavor. Thanks for posting! Christine (internetnut)