Freezer Slow Cooker Mini Meatball Minestrone Recipes

SLOW-COOKER MINESTRONE

Slow-Cooker Minestrone image

There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. -Erin Raatjes, New Lenox, Illinois

Provided by Taste of Home

Categories Lunch

Time 6h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 19

Ingredients

1 carton (32 ounces) vegetable or chicken stock
3 cups V8 or tomato juice
2 cups water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small zucchini, chopped
1 cup uncooked ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 165 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein.

HOMEMADE MINESTRONE SOUP (SLOW COOKER)

Homemade Minestrone Soup (Slow Cooker) image

An easy to make, a minestrone soup recipe that tastes 1000 times better than the Olive Garden's version! My minestrone soup is loaded with good for you veggies, like spinach and zucchini. It's also protein packed with red kidney beans and great northern beans. You'll be full for hours from this healthy, nutritious soup!

Provided by Marzia

Categories Comfort Foods

Time 4h35m

Number Of Ingredients 21

Ingredients

2 cans (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1/4 cup sun-dried tomato pesto (homemade or store-bought)
1 parmesan rind
4 cups vegetable stock
2 cups water
1 cup carrots, diced
1 1/4 cup celery, diced
1 1/2 cup white onion, diced
4 - 5 cloves garlic, minced
1 teaspoon dried oregano
1 sprig rosemary (or 1/2 teaspoon dried)
2 bay leaves
salt and pepper to taste
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
1 1/2 cups zucchini, diced
1 1/2 cups tubular (ditalini) pasta
1 cup frozen green beans, thawed
2 1/2 cups baby spinach, chopped
Finely shredded Parmesan cheese, for serving (or Romano)

Steps:

Add the diced tomatoes, tomato paste, tomato pesto, parmesan rind, vegetable stock, water, carrots, celery, onions, garlic, oregano, rosemary, and bay leaves to a slow cooker. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
Add in red kidney beans, great northern beans, zucchini, and pasta and cook on high heat for an additional 20- 25 minutes until pasta is tender. Stir in the spinach and green beans and cook for an additional 5 minutes until heated through. Serve warm topped with parmesan cheese and garlic toasts.

MINI MEATBALL MINESTRONE

Mini Meatball Minestrone image

This soup is absolutely delicious! A family favorite, my 4 year old son calls it "Meaty Meatball Yummy Soup". It's packed with healthy veggies, which you can vary according to your family's taste. Don't let the long ingredient list fool you - it is simple and quick to prepare with ingredients you usually have on hand. You can substitute fresh vegetables for the canned; I created this in winter when I had more canned and frozen items on hand than fresh. Leave the meatballs out if you are short on time or want to skip the meat. You can also make the meatballs in advance and freeze them to add later. We like to serve this with a fresh green salad and good multi grain bread.

Provided by InkysChef

Categories One Dish Meal

Time 50m

Yield 12 serving(s)

Number Of Ingredients 26

Ingredients

1 lb ground beef
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese (or a mix of Parmesan and Romano)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 teaspoon garlic powder
1 egg, lightly beaten
1 tablespoon olive oil
2 medium onions, chopped
5 garlic cloves, minced
3 cups chicken stock
2 cups tomato juice or 2 cups vegetable juice
2 cups green beans, cut into 1-inch pieces
3 carrots, sliced
1 (15 1/2 ounce) can kidney beans, rinsed and drained
1 (4 ounce) can mushrooms
1 (14 1/2 ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh basil (or 1 tsp. dried)
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup uncooked small shell pasta, such as elbows

Steps:

To prepare the meatballs:
Preheat oven to 350.
In a medium bowl, combine all ingredients and roll into 1/2 inch meatballs.
Place on a cookie sheet and bake 15 minutes or until brown.
To prepare soup (while meatballs are cooking):.
Heat oil in a large stockpot. Saute the onions until softened and lightly brown, about 4 minutes.
Add garlic and saute 2 minutes longer.
Add stock, juice, green beans, carrots, kidney beans, mushrooms, tomatoes, basil, oregano, salt, and pepper.
Bring to a boil over medium high heat. Reduce heat and simmer on medium low for 20 to 25 minutes, stirring occasionally.
Add meatballs.
Add pasta, cover pot, and cook about 10 minutes longer.

Nutrition Facts : Calories 218.6, Fat 9.1, SaturatedFat 3.2, Cholesterol 44.8, Sodium 591.2, Carbohydrate 20.4, Fiber 4.1, Sugar 6.5, Protein 14.3

EASY CROCK POT MEATBALL MINESTRONE

Easy Crock Pot Meatball Minestrone image

I always love to find a new way to use frozen meatballs--either commercial or homemade and frozen. This is a particularly good (and hearty) soup. I think you will enjoy it. I found a tiny elbow macaroni in the Mexican section of the ethnic aisle of the supermarket; I thought it worked very well in this recipe. It's name is Pasta Alimenticia (La Moderna brand). I also substituted Navy beans for the kidneys since we like them best. The recipe comes from "Slow Cooker Magic" by Rehberg and Conway.

Provided by Lorraine of AZ

Categories Beans

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 lb frozen meatballs
1 medium onion, chopped
5 cups beef broth (or 5 bouillon cubes and 5 cups water)
1 (14 1/2 ounce) can diced tomatoes, Italian-style
1 cup peeled and sliced carrot, about 1/8-inch thick
1 cup sliced celery, about 1/4-inch thick
1/2 cup chopped green pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon chopped fresh Italian parsley
1 cup elbow macaroni
1 (16 ounce) can kidney beans, rinsed and drained
grated parmesan cheese (to garnish)

Steps:

In a nonstick skillet, heat oil over medium heat. Add meatballs and brown on all sides. Just before they are completely browned, add the onion to the skillet and reduce heat to medium-low. Continue cooking about 2 more minutes or until the onions are soft.
Add 1 cup of the beef broth to the pan, stirring up all the browned particles from the bottom of the pan. Carefully pour contents of skillet into your crock pot. I used a 4-quart sized crock pot.
Add the rest of the beef broth, tomatoes, carrots, celery, green pepper, oregano, basil and parsley to the crock pot. Cover and cook on LO for 6 to 8 hours.
Turn the heat to HI. Add the macaroni and rinsed and drained beans; stir. Cover and cook about 30 minutes until the macaroni is fully cooked.
Taste before serving. If necessary, adjust seasoning. Serve in soup bowls with grated Parmesan cheese on top.

EASY MEATBALL MINESTRONE

Easy Meatball Minestrone image

"As the busy parents of two boys, my husband and I are always on the lookout for quick meals," writes Linda de Beaudrap of Calgary, Alberta. "You don't have to thaw the frozen meatballs for this satisfying soup, so you can have it on the table in minutes."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

6 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 package (16 ounces) frozen mixed vegetables
2 tablespoons beef bouillon granules
1 tablespoon dried minced onion
1 bay leaf
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
4 ounces spaghetti, broken into 2-inch pieces
1 package (12 ounces) frozen fully cooked homestyle meatballs
1 can (14-1/2 ounces) stewed tomatoes

Steps:

In a Dutch oven, combine the first nine ingredients. Bring to a boil; add spaghetti. Reduce heat; cover and simmer for 10 minutes or until spaghetti is tender. Add the meatballs and tomatoes; heat through. Discard bay leaf.

Nutrition Facts : Calories 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 736mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

SLOW-COOKED MEATBALL SOUP

Slow-Cooked Meatball Soup image

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

Ingredients

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

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.

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