Lunch

Veggie Meatball Soup is for Lunch.

Veggie Meatball Soup takes 20 minutes to prepare.

Veggie Meatball Soup takes 360 minutes to cook.

Veggie Meatball Soup makes 6 servings.

The ingredients for Veggie Meatball Soup are:

* *Meatballs, Frozen, 15 oz (about 25 meatballs - 1/2 ounce each)
* *Tomatoes-Hunt's Diced tomatoes, 3.5 cup
* *Soup, beef broth, bouillon, consomme, prepared with equal volume water, commercial, 3 cup (8 fl oz)
* Cabbage, fresh, 2 cup, chopped
* Beans, red kidney, 2 cup
* Zucchini, 1 cup, sliced
* *Westpac French Cut Green Beans, frozen, 1 cup
* Water, tap, 1 cup (8 fl oz)
* Carrots, raw, 1 cup, chopped
* Basil, .5 tbsp
* Garlic, .5 tsp
* Salt, .25 tsp
* Oregano, ground, .125 tsp
* *Macaroni, enriched, 1 cup spiral shaped
* Parsley, .25 cup

Here is how you make Veggie Meatball Soup:

yields 6 servings (2.5 quarts)In a 5 qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5.5 - 6 hours or until vegetables are almost tender.Stir in the macaroni and parsley; cook 30 mins. longer or until macaroni is tender. Serve with Parmesan cheese if desired.Number of Servings: 6Recipe submitted by SparkPeople user KAT7770.

The nutritional information for Veggie Meatball Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 390.0

• Total Fat: 14.8 g
• Cholesterol: 41.7 mg
• Sodium: 1,667.8 mg
• Total Carbs: 42.3 g
• Dietary Fiber: 18.2 g
• Protein: 22.0 g