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Back to Recipe List	* Exported from MasterCook * Veggie Meatball Soup Recipe By : Charla Tinney, Tyrohne, OK Serving Size : 3 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups reduced-sodium beef broth 1 cup frozen mixed vegetables -- thawed 3/4 cup canned stewed tomatoes 9 frozen fully cooked meatballs -- (1/2 ounce each) 2 bay leaves 1/8 teaspoon pepper 1/2 cup uncooked spiral pasta In a 1 1/2-quart 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 before serving. Makes 3 cups. Source: "Taste of Home Cooking for 2 magazine, Spring 2009" S(Mc Formatting by): "Bobbie" T(Cooking Time): "4:00" NOTES "It's a snap to put together this hearty, slow-cooked soup before I leave for work," says Charla. "I just add pasta when I get home and I have a few minutes to relax before supper is ready." Tip. You can freeze leftover stewed tomatoes to use in soup, chill or stew. Bobbie's Note: This was easy and delicious. I'll make it quite often. I did use Italian style chopped tomatoes not stewed. Contributed to the FareShare Gazette by Bobbie; 21 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 39 Calories; trace Fat (6.5% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat.

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