Monday, April 15, 2013

Veggie Meatball Soup

In a 3-qt. slow cooker, or larger, 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. Yield: 6 servings.

Frozen Mamas
Thaw soup and cook in a slow cooker for 4-5 hours.  Boil pasta for 12 minutes just before serving and add it to the soup.  Discard bay leaves and serve.

Adapted from Veggie Meatball Soup in Quick Cooking May/June 2002, p37

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