Tuesday, May 19, 2009

Crockpot Pasta Meatball Soup

This one was adapted from a Taste of Home recipe.

Crockpot Pasta Meatball Soup

1 cup uncooked pasta (I used 1 1/2 cups whole wheat penne)
32 frozen Italian meatballs
2 cans (14 1/2 oz each) chicken broth
1 can (28 oz) diced tomatoes, undrained
1 1/2 cups frozen sliced carrots (could use corn in place of this)
1 can (16 oz.) kidney beans, rinsed and drained
1 jar (14 oz) meatless spaghetti sauce
1 cup frozen peas (I used canned)

Cook pasta according to package directions, drain. Meanwhile, combine remaining ingredients in the crockpot. Add pasta to crockpot and cook on low 6-8 hours.

We served this with garlic bread and fruit cocktail

Our Review: This soup was very easy and good! Definately will be made again.

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