Vegetable Soup with Meatballs
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: Each bag serves 6
A delicious vegetable soup loaded with meatballs with an Italian twist.
  • 2 lb. cocktail or small meatballs
  • 3 (24 oz) jars of marinara sauce
  • 1 pound baby carrots, chopped
  • 4 c. green beans, cut into 1 inch pieces
  • 2 medium zucchini or squash, cut into bite sized pieces
  • 2 medium onions, diced
  • 2 t. black pepper
  • 2 t. oregano
  1. Open two gallon sized freezer bags.
  2. Place half of the meatballs, sauce, and vegetables in each bag. Add half the pepper and oregano to each bag.
  3. Remove all the air out of the bags and seal. Freeze for up to 6 months.
  4. When ready to cook thaw in the refrigerator over night.
  5. Place the soup in a large stock pot along with 4 cups of vegetable broth or chicken broth.
  6. Bring the soup to a boil then reduce heat and simmer for 20 minutes. Enjoy!
Recipe adapted from New Leaf Wellness
Recipe by Hezzi-D's Books and Cooks at