Go Back
Vegetable Soup with Meatballs

Vegetable Soup with Meatballs

A delicious vegetable soup loaded with meatballs with an Italian twist.
No ratings yet
Print Pin
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Author: Hezzi-D

Ingredients

  • 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 teaspoons black pepper
  • 2 teaspoons oregano

Instructions

  • Open two gallon sized freezer bags.
  • Place half of the meatballs, sauce, and vegetables in each bag. Add half the pepper and oregano to each bag.
  • Remove all the air out of the bags and seal. Freeze for up to 6 months.
  • When ready to cook thaw in the refrigerator over night.
  • Place the soup in a large stock pot along with 4 cups of vegetable broth or chicken broth.
  • Bring the soup to a boil then reduce heat and simmer for 20 minutes. Enjoy!

Notes

Recipe adapted from New Leaf Wellness