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


Serves: 10

Ingredients

  • 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

Directions

  • 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.