Crock Pot Meatball Vegetable Soup Food
LOTSA VEGGIES MEATBALL SOUP (CROCK POT)
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
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
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
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
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
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
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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