Life is busy! Who has time to be in the kitchen for hours upon hours upon hours? We know we don’t! Veggie Meatball Soup dumps all your favorite, savory veggie soup flavors, including tender garden veggies and juicy meatballs, into a slow cooker to create a very hands-off yet tasty bowl of soup! Right at the end, a nice helping of bouncy, spiral, buttery pasta gets stirred in to make sure you’re super full and happy. Slow down and sit for a spell, Veggie Meatball Soup is here to make your days simpler (and more delicious)!
Ingredients
- 3 cups beef broth
- 2 cups frozen mixed vegetables, thawed
- 1 (14.5-ounce) can stewed tomatoes
- 12 frozen fully-cooked Italian meatballs, thawed
- 3 bay leaves
- 1/4 teaspoon pepper
- 1 cup spiral pasta, cooked and drained
Directions
Step 1 –In a 3-quart slow cooker, combine the broth, the vegetables, the tomatoes, the meatballs, the bay leaves, and the pepper.
Step 2 –Cover and cook on low for 4-5 hours.
Step 3 –Just before serving, stir in the pasta until heated through.
Step 4 –Discard the bay leaves.
Step 5 –Serve.
