Veggie Meatball Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg (12 0z) frozen, fully cooked Italian Meatballs
1 can (28 oz) diced tomatoes, undrained
3 c. beef broth
2 c. shredded cabbage
1 can (16 oz) kidney beans (I used small red beans)
1 medium zuchinni, sliced
1 c. fresh green beans, cut into 1" pieces
1 c. water
2 medium carrots, sliced
1 tsp dried basil
1/2 tsp minced garlic
1/4 tsp salt
1/8 tsp. dried oregano
1/8 tsp black pepper
1/2 c. pearl barley (recipe calls for 1 c. uncooked elbow macaroni)
1/4 c. minced fresh barley
Grated Parmesan cheese, optional
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Directions: |
Directions:In a 5 qt. slow (cooker, combine the first 14 ingredients. Cover & cook on low for 5-6 hours or until vegetables are almost tender. If you are using the barley it can be added at the beginning also.
If you use the macaroni add when vegetables are almost tender & cook 30 minutes longer, or until macaroni is tender.
Add fresh parsley 30 minutes before serving.
Serve with cheese if desired. |
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Personal
Notes: |
Personal
Notes: I loved this soup! I browned the meatballs before putting them in. I added 6 c. beef broth, & more water as the barley soaks up some of the liquid.
Since I added more liquid I also added more spices. I think I will add soome onion next time.
I really liked the meatballs, but Eric & Aaron thought they should be left out, that the veggies & liquid were all they needed.
I was in a hurry so I just cooked it in a pot on the stove instead of using the crock pot.
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