Crockpot Meatball Vegetable Soup Recipes

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SLOW-COOKED MEATBALL SOUP



Slow-Cooked Meatball Soup image

As a mother, I try to sneak as many veggies into my daughter's diet as I can. This savory soup with meatballs and pasta does the trick. Best of all, the whole family loves it! -Kymm Wills, Phoenix, AZ

Provided by Taste of Home

Categories     Dinner     Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

3 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 bay leaf
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 package (24 ounces) frozen fully cooked Italian meatballs, thawed
1 carton (32 ounces) beef broth
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups water
3/4 cup dry red wine or additional water
3/4 cup ditalini or other small pasta
4 cups fresh baby spinach (about 5 ounces)
Grated Parmesan cheese

Steps:

  • Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

Nutrition Facts : Calories 288 calories, Fat 16g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 1173mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.

LOTSA VEGGIES MEATBALL SOUP (CROCK POT)



Lotsa Veggies Meatball Soup (Crock Pot) image

I really like recipes that make use of frozen mixed vegetables -- I feel so virtuous eating them and have none of the work preparing them.! And this one has frozen meatballs, too. Talk about ease-of-preparation! Recipe from TOH.

Provided by Lorraine of AZ

Categories     Vegetable

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups beef broth
2 cups frozen mixed vegetables, thawed
1 (14 1/2 ounce) can stewed tomatoes
15 frozen fully cooked meatballs, thawed
3 bay leaves
1/4 teaspoon pepper
1 cup spiral shaped pasta, cooked and drained

Steps:

  • In a slow cooker, combine the first six ingredients.
  • Cover and cook on LO for 4-5 hours. (Meanwhile, you can cook the pasta -- or use leftover pasta).
  • Just before serving, stir in pasta; heat through. Discard bay leaves.

Nutrition Facts : Calories 128.4, Fat 1, SaturatedFat 0.3, Sodium 646.3, Carbohydrate 25.4, Fiber 4.2, Sugar 3, Protein 6.4

VEGGIE SOUP WITH MEATBALLS



Veggie Soup with Meatballs image

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

Provided by Taste of Home

Categories     Lunch

Time 5h50m

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

Number Of Ingredients 17

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

Steps:

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

Nutrition Facts : Calories 335 calories, Fat 14g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 1295mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 9g fiber), Protein 19g protein.

SLOW-COOKER MEATBALL STONE SOUP



Slow-Cooker Meatball Stone Soup image

Simmer this hearty main-course meatball soup in the slow cooker, and make it a fuss-free, delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 6

Number Of Ingredients 7

1 bag (16 oz) frozen cooked Italian-style meatballs
1 carton (32 oz) Progresso™ beef flavored broth
2 cans (14.5 oz each) diced tomatoes with Italian herbs, undrained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon garlic-pepper blend
1 bag (1 lb) frozen mixed vegetables

Steps:

  • In 3 1/2- to 4-quart slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic-pepper blend.
  • Cover; cook on Low heat setting 9 to 11 hours or until vegetables are tender.
  • Stir in frozen mixed vegetables. Cover; cook on High heat setting 1 hour.

Nutrition Facts : Calories 375, Carbohydrate 27 g, Cholesterol 120 mg, Fiber 7 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1670 mg

MEATBALL STONE SOUP IN SLOW COOKER



Meatball Stone Soup in Slow Cooker image

I found this recipe in one of the mini cookbook magazines at the grocery store checkout line. I always double it so I can freeze some for later. I also like to add fresh tortellini at the end to make it a little more filling. It is really good with fresh parmesan sprinkled on top.

Provided by michelle.manios

Categories     Meat

Time 11h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 (16 ounce) bag frozen italian style meatballs
2 (14 ounce) cans beef broth
2 (14 1/2 ounce) cans Italian-style diced tomatoes (14.5 oz each)
1 medium potato, chopped (approx 1 cup)
1 medium onion, chopped (approx 1/2 cup)
1/4 teaspoon garlic pepper seasoning
1 teaspoon garlic, minced
1 lb mixed italian style frozen mixed vegetables

Steps:

  • Add frozen meatballs, broth, tomatoes, potato, onion and garlic pepper to crockpot.
  • Cover and cook on low setting for 9-11 hours or until vegetables tender.
  • Stir in frozen vegetables & garlic (and tortellini if you are using it). Let cook on high setting for additional 45-60 minutes.

Nutrition Facts : Calories 143.8, Fat 2, SaturatedFat 0.1, Cholesterol 1.3, Sodium 1361, Carbohydrate 27, Fiber 6, Sugar 6.2, Protein 8

MACARONI MEATBALL SOUP



Macaroni Meatball Soup image

It's called a soup, but is more like a pasta dish. Serve with croutons and Parmesan cheese, if desired.

Provided by Chad6355

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 13

olive oil
1 green bell pepper, cut into chunks
1 onion, cut into chunks
2 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
1 tablespoon brown sugar
2 tablespoons Italian seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
25 frozen, cooked Italian-style meatballs - thawed
5 cups water
2 cups uncooked macaroni

Steps:

  • Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.

Nutrition Facts : Calories 785.9 calories, Carbohydrate 86.6 g, Cholesterol 145.3 mg, Fat 31.2 g, Fiber 10.9 g, Protein 42.9 g, SaturatedFat 9.3 g, Sodium 1441.6 mg, Sugar 13 g

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