Looking for an excuse to use her crock pot, Joan made this soup for dinner.
16-oz. pkg. frozen Italian -style meatballs
2 14-1/2 oz. cans beef broth
2 14-1/2 oz. cans diced tomatoes with Italian herbs
1 c. potato, peeled and diced
1/2 c. onion, chopped
1/4 t. garlic pepper
16-oz. pkg. frozen mixed vegetables
In a slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic powder. Cover and cook on low setting for 9 to 11 hours. Stir in frozen vegetables. Increase setting to high; cover and cook for one additional hour, or until vegetables are tender. Minutes before serving Joan added a handful of broken linguine.
After ladling the soup into a bowl, Joan sprinkled the soup with freshly shredded Parmesan cheese for added flavor.
Makes 4 to 6 servings.
Recipe can be found on page 62 of Gooseberry Patch Co. - 101 Easy Entertaining Recipes.