Lotsa Veggies Meatball Soup Crock Pot Food

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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

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

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.

VEGGIE SOUP WITH MEATBALLS



Veggie Soup with Meatballs image

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

Provided by Taste of Home

Categories     Lunch

Time 5h50m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 17

1 package (12 ounces) frozen fully cooked Italian meatballs
1 can (28 ounces) diced tomatoes, undrained
3 cups beef broth
2 cups shredded cabbage
1 can (16 ounces) 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 teaspoon dried basil
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon pepper
1 cup uncooked elbow macaroni
1/4 cup minced fresh parsley
Grated Parmesan cheese, optional

Steps:

  • 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., Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.

Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1295mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 9g fiber), Protein 19g protein.

GREEN VEGGIES SOUP



Green Veggies Soup image

Make and share this Green Veggies Soup recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup green beans, cut in pieces of 1/2 inch
1 tablespoon olive oil
2 cups broccoli florets
1 cup zucchini, diced
3 green onions, finely chopped
5 cups chicken stock
2 tablespoons pesto sauce
pepper

Steps:

  • In a saucepan, brown the green beans in oil about 4 minutes at medium heat. Add remaining veggies and keep cooking 1 minute.
  • Add chicken stock and pesto. Bring to boil and let simmer until the broccoli is tender, 2 to 3 minutes. Add pepper.

Nutrition Facts : Calories 164.4, Fat 7.3, SaturatedFat 1.5, Cholesterol 9, Sodium 444.4, Carbohydrate 16, Fiber 1.3, Sugar 6.6, Protein 9.7

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