Veggie Meatball Soup

7 ingredients
1 steps

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

  1. 1
    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.

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