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Veggie Meatball Soup for 3

It's a snap to put together this hearty soup before I leave for work. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. —Charla Tinney, Tyrone, Oklahoma
  • Total Time
    Prep: 10 min. Cook: 4-1/4 hours
  • Makes
    3 cups

Ingredients

  • 1-1/2 cups reduced-sodium beef broth
  • 1 cup frozen mixed vegetables, thawed
  • 3/4 cup canned stewed tomatoes
  • 9 frozen fully cooked homestyle meatballs (1/2 ounce each), thawed
  • 2 bay leaves
  • 1/8 teaspoon pepper
  • 1/2 cup uncooked spiral pasta

Directions

  • In a 1-1/2-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours or until heated through. Stir in pasta; cover and cook on high for 15-30 minutes or until tender. Discard bay leaves.
Nutrition Facts
1 cup: 250 calories, 11g fat (5g saturated fat), 35mg cholesterol, 671mg sodium, 26g carbohydrate (6g sugars, 5g fiber), 11g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

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