Meatball and Vegetable Soup
Meatballs, carrots, zucchini and barley slowly cook in beef broth to make this hardy and nutrient-rich soup.
Serves: 10Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy
- 8 cups beef broth
- 1 bag (16 oz.) frozen cooked meatballs
- 1 medium onion, peeled and chopped
- 4 medium carrots, peeled and diced
- 2 medium zucchini, diced
- ½ cup pearl barley
- 1 bay leaf
- 1 Tbsp. chopped dill
- 1 tsp. salt
- Place all ingredients in a 5- to 6-quart slow cooker. Cover and cook on low heat for 8 hours. Remove bay leaf before serving.