Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 351.9
- Total Fat: 12.9 g
- Cholesterol: 36.1 mg
- Sodium: 1,232.2 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 17.2 g
- Protein: 20.1 g
View full nutritional breakdown of Veggie Meatball Soup calories by ingredient
Veggie Meatball Soup
Submitted by: MEGTHEKIWIIntroduction
My mother-in-law passed this recipe on to me, and she got it from the Taste of Home magazine. *Really* filling and tastes delicious. My mother-in-law passed this recipe on to me, and she got it from the Taste of Home magazine. *Really* filling and tastes delicious.Number of Servings: 6
Ingredients
-
26 Meatballs, Frozen
1 28oz can Diced Tomatoes
3 cups Beef Broth
2 cups shredded Cabbage
1 can kidney beans
2 cup Green Beans - cut into small pieces
1 cup Water
2 medium Carrots - cut into small pieces
1 tsp dried Basil
2 cloves minced Garlic
1/4 tsp Salt
1/8 tsp ground Oregano
1/8 tsp Pepper, black
1 cup Macaroni noodles
Directions
Put all of the ingredients except for the noodles into a crock-pot. Cover and cook on low for 5 and 1/2 hours. Then add the noodles and let cook for another 30 minutes.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MEGTHEKIWI.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MEGTHEKIWI.
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