Veggie Meatball Soup
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
Directions
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.
