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Ingredients
- 3 cups beef broth
- 2 cups frozen mixed vegetables, thawed
- 1 can (14-1/2 ounces) stewed tomatoes
- 12 frozen fully cooked Italian meatballs (1/2 ounce each) , thawed
- 3 bay leaves
- 1/4 teaspoon pepper
- 1 cup spiral pasta, cooked and drained
Details
Servings 6
Adapted from tasteofhome.com
Preparation
Step 1
In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves. Yield: 6 servings.
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