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Veggie Soup with Meatballs

Total Time

Prep: 20 min. Cook: 5-1/2 hours


6 servings (2-1/2 quarts)

Loaded with veggies, meatballs and spices, this meal-in-one soup is hearty enough to warm up any cold winter day. It’s a recipe you’ll make again and again! —Penny Fagan, Mobile, Alabama
Veggie Soup with Meatballs Recipe photo by Taste of Home


  • 1 package (12 ounces) frozen fully cooked Italian meatballs
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 cups beef broth
  • 2 cups shredded cabbage
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 medium zucchini, sliced
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 cup water
  • 2 medium carrots, sliced
  • 1 teaspoon dried basil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 cup uncooked elbow macaroni
  • 1/4 cup minced fresh parsley
  • Grated Parmesan cheese, optional


  1. In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender.
  2. Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.

Nutrition Facts

1-2/3 cups: 335 calories, 14g fat (6g saturated fat), 27mg cholesterol, 1295mg sodium, 37g carbohydrate (8g sugars, 9g fiber), 19g protein.

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