Veggie Soup with Meatballs Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
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
Instructions
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.
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