Crock Pot Vegetarian Meatball Soup Recipes

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CROCK POT VEGETARIAN MEATBALL SOUP RECIPE!



Crock Pot Vegetarian Meatball Soup Recipe! image

How to make a delicious Crock Pot Vegetarian Meatball Soup Recipe

Provided by Tammilee Tips

Categories     Soup

Time 6h10m

Number Of Ingredients 14

43.5 oz diced tomatoes (3 - 14.5oz cans)
8 oz tomato sauce
4 cups vegetable broth
1 1/2 cups carrots (sliced)
1/2 cup onion (chopped)
2 cups green beans (frozen)
1 tsp basil
1 tsp oregano
1 tsp thyme
1 15 oz kidney beans (drained and rinsed)
1 15 oz garbanzo beans (drained and rinsed)
2 packages Beyond Meat Meatballs
8 oz elbow macaroni
10 3/4 oz tomato soup

Steps:

  • Add diced tomatoes, tomato sauce, vegetable broth, carrots, onion, green beans, basil, oregano, and thyme to the crock pot and stir together. Add in kidney beans, garbanzo beans and Beyond Meat meatballs and stir.
  • Cook on low for 6-8 hours
  • Minutes before serving cook macaroni and add to soup, stir in tomato soup
  • Top with parmesan cheese

Nutrition Facts : Calories 455 kcal, Carbohydrate 76 g, Protein 27 g, Fat 6 g, SaturatedFat 1 g, Sodium 1096 mg, Fiber 16 g, Sugar 16 g, ServingSize 1 serving

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

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