Too Tired To Cook Meatball Soup Recipes

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SLOW-COOKED MEATBALL SOUP

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



Slow-Cooked Meatball Soup image

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.

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

TOO TIRED TO COOK MEATBALL SOUP

Made this yesterday, when I knew I would be too tired to cook by the time I got home from work. I used low-sodium items wherever available. Of course, this affects the taste, so if you don't like them, you can use regular. I am posting to find nutritional values, and to save for another day. My family liked it, so we will have it again! I just put 16 oz for these cans, but I don't know if they really are or not, I never look at the ounces. They are just standard sized cans. Zaar won't let me put my meatball package sizes, they are 24 count each.

Provided by JohnsCutie

Categories     One Dish Meal

Time 8h5m

Yield 10-12 serving(s)

Number Of Ingredients 10



Too Tired to Cook Meatball Soup image

Steps:

  • Put vegetables, beans, mushrooms and meatballs in crockpot and stir.
  • Add tomatoes(do not drain) and stir.
  • Add broth and stir.
  • Add pepper at any time during cooking.
  • Add ditalini the last 15-30 minutes of cooking and cook until pasta is of desired doness.

Nutrition Facts : Calories 181.8, Fat 1.1, SaturatedFat 0.2, Sodium 54.9, Carbohydrate 37.5, Fiber 5.6, Sugar 3.1, Protein 7.8

2 (48 ounce) packages frozen meatballs
1 (32 ounce) package frozen vegetables
1 (16 ounce) can ranch style beans
2 (16 ounce) cans no-salt-added diced tomatoes
1 (4 ounce) jar sliced mushrooms
1 (10 ounce) can campbells Healthy Request tomato soup
1 (10 ounce) can water
1 (32 ounce) package of swansons low sodium beef broth
pepper, to taste
10 ounces ditalini

TEX-MEX PANTRY GNOCCHI SOUP

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 10



Tex-Mex Pantry Gnocchi Soup image

Steps:

  • Combine the fire-roasted tomatoes, corn, enchilada sauce, chopped green chiles with liquid and black beans in a large pot over high heat, adding salt and pepper as needed. Bring to a boil, reduce the heat and simmer for 10 minutes to bring all the flavors together.
  • Add the gnocchi, chorizo and queso blanco and cook until the gnocchi has softened and the cheese has melted, 2 to 3 minutes. Serve immediately garnished with cilantro.

Two 15-ounce cans fire-roasted tomatoes
Two 15-ounce cans southwestern-style corn, drained and rinsed
Two 10-ounce cans red enchilada sauce
Two 4.5-ounce cans chopped green chiles
One 15-ounce can black beans, drained and rinsed
Kosher salt and freshly ground black pepper
One 17.6-ounce package potato gnocchi
1 cup cubed Spanish chorizo
8 ounces processed queso blanco cheese, such as Velveeta, cubed
Fresh cilantro leaves, for garnish

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