Friday, January 30, 2015

Veggie Meatball Soup

Veggie Meatball Soup

I just found out that January is considered the official soup month. Had I known, I could have posted about 5 other soup recipes I made already this month. Here's a recipe my daughter sent to me and it is excellent!!!


25 frozen, cooked Italian meatballs (1/2 ounces each) - I made mine fresh, recipe below*
1 can (28 oz) dices tomatoes, undrained
3 cups beef broth
2 cups shredded cabbage
1 can (16 oz) kidney beans, rinsed and drained
1 medium zucchini, sliced
1 cup fresh geen beans, cut into 1 inch pieces
1 cup water
2 medium carrots, sliced
1 tsp dried basil
1/2 tsp minced garlic
1/4 tsp salt
1/8 tsp dried oregano
1/8 tsp pepper
1 cup uncooked pasta (your favorite small soup pasta. I used Farfalle.)
1/4 cup minced fresh parsley
Grated Parmesan cheese, optional


In a 5 quart slow cooker, combine the first 14 ingredients. Cover and cook on low for 5 1/2 to 6 hours or until vegetables are almost tender.

Stir in the pasta and parsley; cook 30 minutes longer or until pasta is tender. Serve with Parmesan cheese, if desired.

Yield: 6 servings (2 1/2 quarts).

*To make fresh meatballs, I mixed 12 1/2 oz of ground beef with salt, pepper, garlic powder and dried parsley flakes. Roll into 25 mini meatballs. Brown in frying pan for 15 minutes.

1 comment:

Joy said...

Lucy, your soup looks soooo good, and I love that you included your recipe for homemade meatballs to go in it. Perfect for the colder weather we're having! Thank you for sharing this with us at Treasure Box Tuesday- pinned! :)