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
0.6666666666666665 cup Uncooked medium pasta shells
4 cup Chicken Broth
1 can Diced Tomatoes, Undrained
1 can Condensed french onion soup, undiluted
12 Frozen fully cooked italian meatballs , thawed and quartered
1.5 cup Chopped Fresh Spinach
1 cup Frozen sliced carrots, thawed
0.75 cup Canned kidney beans, rinsed and drained
0.75 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
6 g Fat
34 g Protein
38 g Carbs
12 g Fiber
MacroNutrients
Carbs
38 g
Protein
34 g
Fiber
12 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
118 mg
Iron
4 mg
Vitamin A
1707 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
185 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
137 mg
Manganese
1 mg
Phosphorus
331 mg
Selenium
34 mcg
Zinc
3 mg
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
