Pull together a simple last minute meal using staples from your pantry and freezer with this Meatball Minestrone recipe. Kidney beans, mixed vegetables and elbow macaroni round out this meatball laden soup with a yummy variety of tastes and textures.
Ingredients
- 6 cups Water
- 15 ounces drain and rinse Kidney (Dark Red) Beans, Canned
- 16 ounces Mixed Vegetables, Frozen
- 2 tablespoons Bouillon, Beef, Granules
- 1 ¼ cups dice Onion
- 1 whole Bay Leaf
- 1 teaspoon Basil, Dried
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 1 cup Elbows
- 24 individual Meatballs, Frozen
- 15 ounces Diced Tomatoes, Canned
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large pot, combine all ingredients except noodles.
- 1212749 Upgrade to a paid membership 93128 to unlock all instructions 17423
- 6193736 Upgrade to a paid membership 46601 to unlock all instructions 40921
- 6729904 Upgrade to a paid membership 32205 to unlock all instructions 35392
- 6847507 Upgrade to a paid membership 69003 to unlock all instructions 31270
- 2861991 Upgrade to a paid membership 29728 to unlock all instructions 48184
- 1463672 Upgrade to a paid membership 99550 to unlock all instructions 73531
- 327933 Upgrade to a paid membership 24776 to unlock all instructions 13983
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 5431121 Upgrade to a paid membership 32941 to unlock all instructions 13679
- 3524851 Upgrade to a paid membership 42902 to unlock all instructions 97714
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large pot, combine water, beans, vegetables, bouillon, onion, bay leaf, basil, salt, and pepper.
- Bring to a boil.
- Add pasta.
- Reduce heat, cover and simmer 5 minutes
- Add meatballs and tomatoes; heat through.
- Discard bay leaf.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 3 cups Amount Per Serving
- Calories
- 923
- Total Fat
- 50g
- Saturated Fat
- 17g
- Trans Fat
- 1g
- Cholesterol
- 144mg
- Sodium
- 2859mg
- Total Carbohydrates
- 74g
- Fiber
- 7g
- Sugar
- 11g
- Protein
- 45g
- WW Freestyle
- 25
4 Comments
Join the discussionThis is on my menu for the week- hope it’s yummy!!!
I’m going to attempt to do this crock pot style, and with turkey meatballs instead. Fingers crossed!!
Oh, I think it will be just fine, but let us know.
I totally forgot to come back to tell you how it turned out!! AWESOME!! BOTH of my kids ate their entire dinner!! Easy in the crockpot for one of my long days!!