Veggie Meatball Soup

Ingredients

• 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

Directions
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