Veggie Meatball Soup for 3 |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 3 |
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It's a snap to put together this hearty soup before I leave for work, says Charla Tinney of Tyrone, Oklahoma. I just add cooked pasta when I get home, and I have a few minutes to relax before supper is ready. Ingredients:
1-1/2 cups reduced-sodium beef broth |
1 cup frozen mixed vegetables, thawed |
3/4 cup canned stewed tomatoes |
9 frozen fully cooked homestyle meatballs (1/2 ounce each) , thawed |
2 bay leaves |
1/8 teaspoon pepper |
1/2 cup uncooked spiral pasta |
Directions:
1. In a 1-1/2-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours or until heated through. Stir in pasta; cover and cook 20-30 minutes longer or until pasta is tender. Discard bay leaves. Yield: 3 cups.
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