FAST MEATBALL VEGETABLE SOUP

Fast Meatball Vegetable Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6-8 servings (about 2-1/2 quarts).

Number Of Ingredients 9

Previous Next

Ingredients

2/3 cup uncooked medium pasta shells
4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed French onion soup, undiluted
12 frozen fully cooked Italian meatballs (1/2 ounce each) , thawed and quartered
1-1/2 cups chopped fresh spinach
1 cup frozen sliced carrots, thawed
3/4 cup canned kidney beans, rinsed and drained
3/4 cup garbonzo beans or chickpeas, rinsed and drained

Steps:

Cook pasta according to package directions. , Meanwhile, combine the remaining ingredients in a Dutch oven or soup kettle. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Drain pasta and stir into soup.

Nutrition Facts : Calories 128 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 918mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein.