Marcia Piaskowski of Plantsville,Connecticut shares the recipe for this satisfying soup that uses frozen meatballs. It cooks on the stovetop in half an hour, but Marcia often doubles the recipe and simmers it in the slow cooker for easy preparation.
Ingredients for Fast Meatball Vegetable Soup Recipe
0.11 cup Uncooked medium pasta shells
0.67 cup Chicken Broth
0.17 can Diced Tomatoes, Undrained
0.17 can Condensed french onion soup, undiluted
2 Frozen fully cooked italian meatballs , thawed and quartered
1/4 cup Chopped Fresh Spinach
0.17 cup Frozen sliced carrots, thawed
0.13 cup Canned kidney beans, rinsed and drained
0.13 cup Garbonzo beans or chickpeas, rinsed and drained
Nutrition value
326
calories per serving
6 g Fat34 g Protein38 g Carbs12 g FiberOther
Current Totals
Fat
6g
Protein
34g
Carbs
38g
Fiber
12g
MacroNutrients
Carbs
38g
Protein
34g
Fiber
12g
Fats
Fat
6g
Vitamins & Minerals
Calcium
118mg
Iron
4mg
Vitamin A
1707mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
7mg
Vitamin B6
< 1mg
Vitamin B9
185mcg
Vitamin B12
0mcg
Vitamin C
13mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
137mg
Manganese
1mg
Phosphorus
331mg
Selenium
34mcg
Zinc
3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment