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Slow Cooker Vegetable and Meatball Soup

Lisa Longley
  • minutes
  • Serves

INGREDIENTS

1

medium zucchini diced

8 oz

sliced mushrooms

1 cup

carrots sliced (2 small handfuls of baby carrots)

2

garlic cloves minced

6 cups

chicken stock

15 oz

diced tomatoes with basil and oregano (undrained)

1 tsp

salt

1/2 tsp

black pepper

1/2 tbsp

basil

1/2 tbsp

dried parsley

1 lb

frozen bite sized fully cooked meatballs

2 cups

chopped fresh spinach

1 cup

small noodles (alphabet or orzo)

shredded parmesan (optional)