INGREDIENTS

  • 25frozen italian style meatballs
  • 1 (28ounce)can diced tomatoes with juice
  • 3 cups beef broth
  • 2 cups shredded cabbage
  • 1 (16ounce)can kidney beans , rinsed & drained
  • 1 medium zucchini , sliced
  • 1 cup green beans
  • 1 cup water
  • 2 medium carrots , sliced
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic , minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 cup elbow macaroni , uncooked
  • 1/4 cup fresh parsley , minced
  • grated parmesan cheese (optional)

DIRECTIONS

  1. In a 5-quart slow cooker, combine the first 14 ingredients.
  2. Cover and cook on low for 5-1/2-6 hours or until vegetables are almost tender.
  3. Stir in the macaroni and parsley; cook 30 minute longer or until macaroni is tender.
  4. Serve with parmesan cheese if desired.