Crock Pot Meatball Vegetable Soup Food

LOTSA VEGGIES MEATBALL SOUP (CROCK POT)

Lotsa Veggies Meatball Soup (Crock Pot) image

I really like recipes that make use of frozen mixed vegetables -- I feel so virtuous eating them and have none of the work preparing them.! And this one has frozen meatballs, too. Talk about ease-of-preparation! Recipe from TOH.

Provided by Lorraine of AZ

Categories Vegetable

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups beef broth
2 cups frozen mixed vegetables, thawed
1 (14 1/2 ounce) can stewed tomatoes
15 frozen fully cooked meatballs, thawed
3 bay leaves
1/4 teaspoon pepper
1 cup spiral shaped pasta, cooked and drained

Steps:

In a slow cooker, combine the first six ingredients.
Cover and cook on LO for 4-5 hours. (Meanwhile, you can cook the pasta -- or use leftover pasta).
Just before serving, stir in pasta; heat through. Discard bay leaves.

Nutrition Facts : Calories 128.4, Fat 1, SaturatedFat 0.3, Sodium 646.3, Carbohydrate 25.4, Fiber 4.2, Sugar 3, Protein 6.4

SLOW-COOKED MEATBALL SOUP

Slow-Cooked Meatball Soup image

As a mother, I try to sneak as many veggies into my daughter's diet as I can. This savory soup with meatballs and pasta does the trick. Best of all, the whole family loves it! -Kymm Wills, Phoenix, AZ

Provided by Taste of Home

Categories Dinner Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 bay leaf
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 package (24 ounces) frozen fully cooked Italian meatballs, thawed
1 carton (32 ounces) beef broth
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups water
3/4 cup dry red wine or additional water
3/4 cup ditalini or other small pasta
4 cups fresh baby spinach (about 5 ounces)
Grated Parmesan cheese

Steps:

Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

Nutrition Facts : Calories 288 calories, Fat 16g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 1173mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.

MEATBALL & VEGETABLE STEW IN CROCK POT

Meatball & Vegetable Stew in Crock Pot image

A very easy & delicious filling, wintry stew, made even easier by using the Crock-Pot. I was hesitant about the mushroom gravy addition, but it makes a great flavorful sauce. Adapted from Better Homes & Gardens cookbook

Provided by newspapergal

Categories Stew

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (16 ounce) package frozen cooked meatballs (*I like Italian style, but any will do)
8 ounces frozen mixed vegetables (*I like Italian-style, with broccoli, red peppers, etc)
1 (12 ounce) jar mushroom beef gravy
1 (14 1/2 ounce) can diced tomatoes, with italian flavoring or 1 (14 1/2 ounce) can garlic, undrained
1/3 cup water
1 1/2 teaspoons dried basil, crushed
1 teaspoon garlic powder
1 cup frozen corn or 1 (29 ounce) can corn, drained
chopped mushroom (optional)
parmesan cheese

Steps:

In 4-quart crock pot, place frozen meatballs and frozen vegetables. In a bowl, stir together tomatoes, gravy, water and seasonings; pour over meatballs & vegetables.
Cover and cook on low-heat for 6-8 hours or high-heat for 4 hours.
Add corn and mushrooms, if using (I use jarred OR fresh) about 30 min before serving.
I usually sprinkle a little parmesan cheese on top of each serving.

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