Veggie Soup with Meatballs

Ingredients

• 1 package (12 ounces) frozen fully cooked Italian meatballs
• 1 can (28 ounces) diced tomatoes, undrained
• 3 cups beef broth
• 2 cups shredded cabbage
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 medium zucchini, sliced
• 1 cup fresh green beans, cut into 1-inch pieces
• 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
• 1/4 cup minced fresh parsley
• Grated Parmesan cheese, optional

Directions

• 1. In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender.
• 2. Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.

ORIGINAL RECIPE