STREAMING NOW: Simply Nigella

Too Tired to Cook Meatball Soup

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
8hrs 5mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 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) cancampbells Healthy Request tomato soup
  • 1 (10 ounce) can water
  • 1 (32 ounce) packageof swansons low sodium beef broth
  • pepper, to taste
  • 10 ounces ditalini

Directions

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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: