Veggie Meatball Soup

25 frozen cooked Italian meatballs

1 can (28 ounces) diced tomatoes, undrained

3 cups beef broth

2 cups shredded cabbage (I used a bagged coleslaw)

1 can (16 ounces) kidney beans, rinsed and drained

1 medium zucchini, sliced

1 cup fresh green beans (I use canned or frozen)

1 cup water

2 medium carrots, sliced

1 teaspoon dried basil

1/2 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon dried oregano

1/8 teaspoon pepper

1 cup uncooked elbow macaroni

In a 5-qt. slow cooker, combine all ngredients except the macaroni.  Cover and cook on low for 5-1/2 to 6 ours or until vegetables are tender.  Stir in the macaroni and cook 30 minutes longer or until macaroni is tender.  If desired, you can serve with Parmesan cheese. 

We love this soup and it is easier than it sounds.  It has a wonderful flavor.  (I have found that certain brands of frozen meatballs taste better, so use whichever you prefer or homemade if you have them.)

Thanks Debbie, this sounds good.  But, my Dh isn't a veggie person so I'm not sure if he'd like it or not.  I think I would though.  Hope you're having a good day!!

God bless.........

Thanks Debbie for the recipe. It will be tried here in Hoosier Holler as we love soup and this sounds like a keeper. Need to buy the meatballs and slaw first.

Gramsuzi

Debbie, your recipe sounds quite delish!  It reminds me of a beef minestrone that I make, except I add beef stew meat to mine, and omit the green beans.  When I decide to make your recipe, I will probably make my own meatballs though.  Debbie, thank you for sharing your recipe w/us.

 Thanks for sharing the recipe. I will try that one of these days. Crockpot sure makes it easy.