Lunch: Veggie Meatball Soup for 3 Recipe
Ingredients
1-1/2 cups reduced-sodium beef broth
1 cup frozen mixed vegetables, thawed
3/4 cup canned stewed tomatoes
9 frozen fully cooked homestyle meatballs (1/2 ounce each), thawed
2 bay leaves
1/8 teaspoon pepper
1/2 cup uncooked spiral pasta
Instructions
In a 1-1/2-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours or until heated through. Stir in pasta; cover and cook on high for 15-30 minutes or until tender. Discard bay leaves.
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Nutrition Facts
Serving Size: 3
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
