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Wintertime Meatball Soup

This recipe is versatile. If you like, you can vary the vegetables that are added to the soup. In my version, I add a bit of chopped jalapeno pepper for some heat and serve the robust soup with cornbread or garlic bread.—Eunice Justice, Cody, Wyoming
  • Total Time
    Prep: 20 min. Cook: 9 hours
  • Makes
    15 servings (3-3/4 quarts)

Ingredients

  • 2 cans (16 ounces each) chili beans, undrained
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 jar (26 ounces) spaghetti sauce
  • 1/4 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 package (32 ounces) frozen fully cooked Italian meatballs
  • 1 package (16 ounces) frozen mixed vegetables
  • 4 cups chopped cabbage

Directions

  • In a 6-qt. slow cooker, combine the beans, broth, spaghetti sauce, onion, garlic, Worcestershire sauce and Italian seasoning. Stir in the meatballs, mixed vegetables and cabbage. Cover and cook on low for 8-10 hours or until vegetables are tender.
Nutrition Facts
1 cup: 295 calories, 16g fat (7g saturated fat), 30mg cholesterol, 1147mg sodium, 25g carbohydrate (6g sugars, 7g fiber), 16g protein.

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