1 bag (16 oz) frozen cooked Italian-style meatballs
2 cans (14 oz each) beef broth
2 cans (14.5 oz each) diced tomatoes with Italian herbs, undrained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup )
1/4 tsp garlic=pepper blend seasoning
1 bag (1 lb) frozen mixed vegetables
Instructions
In a 3 ½ to 4-quart slow cooker, mix frozen
meatballs, broth, tomatoes, potato, onion and
garlic-pepper blend seasoning. Cover; cook on
low heat setting 9 to 11 hours or until
vegetables are tender.
Stir in frozen mixed vegetables. Cover; cook on
high setting 1 hour.
NOTE- I don't like potatoes, so I always omit
them and sometimes I add a little bit of alphabet
pasta letters.
Serving
Suggestions
Serve with whole grain rolls or bread, or assorted crackers. Sprinkle with freshly grated Parmesan or Romano cheese for a special touch.
Originally Submitted
1/24/2017
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