Lunch: Veggie Meatball Soup Recipe
Ingredients
3 cups beef broth
2 cups frozen mixed vegetables, thawed
1 can (14-1/2 ounces) stewed tomatoes
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
3 bay leaves
1/4 teaspoon pepper
1 cup spiral pasta, cooked and drained
Instructions
In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
