There is nothing quite like a good soup on a cold winter day. This is one of my favorite recipes ever, and definitely my favorite soup recipe. It's easy peasy, healthy and you probably have everything you need to make it right now.
Here's the thing with this soup - I've never made it the same way twice. I just use whatever veggies I happen to have on hand. My favorites are zucchini, green beans and carrots, but whatever I happen to have in the fridge or freezer is usually what gets thrown in. It's a great way to use up the last of the summer veggies lingering in the back of your freezer!
I always make mine in the crockpot - it takes about 5 minutes to toss everything in!
Veggie Meatball Soup
25 frozen meatballs (1/2 ounce each)
1 can (28 oz) diced tomatoes
3 cups broth (I just use 3 cubes of beef bullion and 3 cups of hot water)
1 can (16 oz) kidney beans, drained and rinsed
3 cups of veggies
here is where you can get creative! Some suggestions of veggies I've used in this soup: Green beans, cabbage, peas, zucchini, carrots, broccoli, cauliflower, peppers...
1 cup water
2 tsp italian seasoning
1 tsp garlic salt
1/2 tsp pepper
1 cup uncooked elbow macaroni
In your slow cooker, throw in everything but the last two ingredients. Mix it up, and cook on low for about 5 hours or until everything is nice and tender.
Stir in your elbow macaroni and parsley (just use a good handful), I've skipped parsley if I didn't have it, it's not crucial but it does give it a nice flavor...
And cover and cook for another 30 minutes. Yum!
Top with parmesan cheese and enjoy!
As you can see, it's super thick, almost like a stew, so it stands alone as a meal! You'll love it, I promise!