Veggie Meatball Soup

Name: Veggie Meatball Soup
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 3 bay leaves; 710 milliliters beef broth; 397 grams can stewed tomatoes; 237 milliliters spiral pasta, cooked and drained; 473 milliliters frozen mixed vegetables, thawed; 170 grams 12 frozen fully cooked Italian meatballs each) , thawed; 0 teaspoons pepper

Veggie Meatball Soup might be just the soup you are searching for. This recipe serves 6. Watching your figure? This dairy free recipe has 174 calories, 10g of protein, and 7g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. Not It can be enjoyed any time, but it is especially good for Autumn. A mixture of pepper, spiral pasta, vegetables, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 4 hours and 10 minutes.

Instructions

In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.

Ingredients you will need

Bay Leaves