Meatball Soup

In recent months, we have discovered that Lilly has an obsession with anything that has meatballs. Spaghetti and Meatballs, Saucy Meatballs, Sweet n' Sour Meatballs, you name it. She asks for meatballs CONSTANTLY. Heather and I have even had to limit meatball related items to about once every two weeks, for our sanity's sake. Recently, we found this recipe in one of Heather's mom's Betty Crocker Cookbooks. Meaballs? Check. Slow Cooker? DOUBLE Check. Soup? TRIPLE Check. (I LOVE all things soup.) This was the easiest soup to make, and it was so good! You probably even have about 90% of the ingredients on your shelf already!

1 bag (16-oz) frozen Italian-style meatballs
2 cans (14-oz each) beef broth
2 cans (14-1/2 oz each) diced tomatoes with italian herbs, undrained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon garlic pepper (none of this on our shelf. We ended up adding: a pinch of salt, 1/4 teaspoon garlic powder and a few cranks of freshly ground pepper)
1 bag (1 lb.) frozen mixed vegetables
shredded parmesan cheese for garnish

Mix frozen meatballs, broth, tomatoes, potato, onion, and seasonings in slow cooker. Cover and cook on low for 8-10 hours, or until veggies are tender. Stir in frozen mixed vegetables, cover and cook on high for one more hour. Serve with parmesan cheese.

Serves 6

source: www.bettycrocker.com