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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
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Veggie Meatball Soup

Submitted by: MEGTHEKIWI

Introduction

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.






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