Meatball and Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 212.2
  • Total Fat: 12.1 g
  • Cholesterol: 38.4 mg
  • Sodium: 1,546.6 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 4.7 g
  • Protein: 13.6 g

View full nutritional breakdown of Meatball and Veggie Soup calories by ingredient
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Number of Servings: 8


    Frozen meatballs-16 oz.
    garlic-3 cloves chopped
    1 C. chopped celery
    1 C. chopped onions
    1 C. chopped carrots
    1 can fire roasted tomatoes
    1 large bunch chopped swiss chard (spines removed)
    64 oz. (2 boxes) chicken broth or stock (I used stock for a richer taste)
    3 Tbls. italian seasoning
    salt and pepper to taste


Combine all ingredients in a 6 quart or larger slow cooker, cook on low for 6-8 hours. To save time I used pre-chopped celery/carrots/onions. Feel free to add any veggies in season or to your preference. Serve with grated parmesan and a slice of french bread to round out a meal.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SCVB13.

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