Too Tired to Cook Meatball Soup |
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Prep Time: 5 Minutes Cook Time: 475 Minutes |
Ready In: 480 Minutes Servings: 12 |
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Made this yesterday, when I knew I would be too tired to cook by the time I got home from work. I used low-sodium items wherever available. Of course, this affects the taste, so if you don't like them, you can use regular. I am posting to find nutritional values, and to save for another day. My family liked it, so we will have it again! I just put 16 oz for these cans, but I don't know if they really are or not, I never look at the ounces. They are just standard sized cans. Zaar won't let me put my meatball package sizes, they are 24 count each. Ingredients:
2 (48 ounce) packages frozen meatballs |
1 (32 ounce) package frozen vegetables |
1 (16 ounce) can ranch style beans |
2 (16 ounce) cans no-salt-added diced tomatoes |
1 (4 ounce) jar sliced mushrooms |
1 (10 ounce) can campbells healthy request tomato soup |
1 (10 ounce) can water |
1 (32 ounce) package of swansons low sodium beef broth |
pepper, to taste |
10 ounces ditalini |
Directions:
1. Put vegetables, beans, mushrooms and meatballs in crockpot and stir.
2. Add tomatoes(do not drain) and stir.
3. Add broth and stir.
4. Add pepper at any time during cooking.
5. Add ditalini the last 15-30 minutes of cooking and cook until pasta is of desired doness.
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