Have your Veggies and Meatballs too!

TV and mags are always telling us to eat more vegetables. If you are like me, you don't get the daily recommended amount. Well, this Veggie Meatball Soup will help you and your family achieve this goal.

The recipe was submitted to me by my gal pal Christine who was in Tunis and is now in Paris (oh-la-la!). The only thing that you may have to buy at the commissary is the meatballs unless of course you are lucky enough to find them locally OR you made extras 2 weeks ago and have them frozen. This is great this time of year when the temps are changing and it's rainy and drizzling outside. It's what I call a smeal, or, a soup meal.

CROCK POT ALERT!!!

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Veggie Meatball Soup

25 frozen cooked meatballs
1 can (28oz/775gm) diced tomatoes (I just bought whole tomatoes and mashed them with a potato masher in the crockpot)
3 cups beef broth
2 cups shredded cabbage (we hate cooked cabbage so we left this out)
1 can (16oz/40gm) kidney beans, rinsed and drained
1 zucchini, sliced
1 cup green beans
2 carrots sliced
1 cup water
1 tsp dried basil
1/2 tsp minced garlic (I use fresh chopped)
1/4 tsp salt
1/8 tsp dried oregano
1/8 tsp pepper
1 cup uncooked elbow macaroni (or whatever shape I can find, spirals or small shells work fine)
1/4 cup minced fresh parsley
Grated parmesan cheese (optional)

In a 5 quart crockpot, combine the first 14 ingredients. Cover and cook on low for 5.5 to 6 hours or until veges are almost tender. Stir in macaroni and parsley and cook 30 minutes longer or until macaroni is tender. Serve with parmesan if desired.

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Seriously, this is one of the easiest meals ever. If you have a knack for planning a few hours ahead of time, it may become your go-to, clean-out-the-veggies-in-the-house, Tuesday-night meal. Christine's kids love it and yours will too!