Easy Healthy Vegetable Meatball Soup {Instant Pot or Crock Pot}
Looking for a great easy, healthy weeknight dinner idea? Give this vegetable meatball soup a try! It's a healthy and delicious recipe that your whole family will love. Plus, it's easy to make in either the Crock Pot or Instant Pot!
1poundsmall frozen meatballs (I used Trader Joe's)
24ouncesjarred marinara sauce (such as Classico Tomato Basil Sauce)
4cupslow sodium beef or chicken broth (I use Better than Bouillon)
3cupschopped green beans (I used frozen)
2cupschopped carrots
1cupchopped onion
1mediumzucchini, chopped
1teaspoonItalian seasoning
½teaspoongarlic powder or granulated garlic
½teaspoonground black pepper
Instructions
Instant Pot:
Combine all ingredients in Instant Pot and stir well. Close and lock the lid. Make sure the vent is in "Sealing" position. Select Manual function (high pressure) for 10 minutes. After time is up "Quick Release" the pressure by sliding the vent to "Venting." Stir and and taste, adding more salt and pepper as necessary.
Slow Cooker:
Ideal Slow Cooker Size: 6-Quart. Combine all ingredients in slow cooker. Cover, and cook on LOW for 6 to 8 hours or until vegetables are soft. Stir and and taste, adding more salt and pepper as necessary.
To Freeze and Cook Later
Combine all ingredients (except broth) in a gallon-sized plastic zipper lock freezer bag. Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw in the refrigerator overnight and add to slow cooker or Instant Pot along with broth. Refer to Slow Cooker or Instant Pot cooking instructions.
Recipe Notes
Additions & Variations:
Different meatballs? Substitute turkey or vegetarian meatballs to lower the Points by 1 or 2. Make your own mini meatballs if you prefer. If you can only get large meatballs, you make want to cut them in half or quarters.Different Vegetables? Swap out the veggies for whatever works best for you. A package of frozen mixed vegetables would work. Yellow squash, zucchini, mushrooms, sweet potato, or butternut squash would all work well. I often stir in a couple large handfuls of kale or spinach at the end so they don't overcook.Spicier? Add your favorite hot sauce or crushed red pepper flakesHeartier? Add a can or two of white or garbanzo beansMore Tomatoey? Add 2-3 tablespoons tomato pasteDifferent Seasonings? Basil, bay leaf, oregano, Italian seasoning, chili powder, cumin, smoked paprika, Worcestershire sauceLower SmartPoints? Substitute turkey or vegetarian meatballs for the beef meatballs, Substitute canned crushed tomatoes for the pasta sauce (you'll want to add more seasonings though)Servings: 12 (1 cup) servingsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.4*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Easy Healthy Vegetable Meatball Soup {Instant Pot or Crock Pot}
Amount Per Serving (1 cup)
Calories 135Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 10g3%
Fiber 3g12%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.