- 3 cups beef broth
- 2 1/2 cups frozen mixed vegetables, thawed
- 16 ounces stewed tomatoes
- 21 frozen fully cooked Italian meatballs (1/2 ounce each) , thawed
- 3 bay leaves
- 1/4 teaspoon pepper
- 1/2 lb. pasta, cooked and drained
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.
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