Quick 'n Easy
August 2010 - Crockpot Meatball Soup
Most busy cooks have become familiar with the magic
and convenience of a crockpot (a.k.a. slow cooker. This little device came in
handy for many moms back in the seventies and in the last few years, it has
seen a resurgence of interest as moms (and dads) continue to juggle work,
kids, pets, sleep and nutrition.
This month's recipe is a hearty an nutritious crock pot/slow cooker soup.
Prep time is ten minutes and can be accomplished in between morning cereal
and packing lunch boxes. Best of all, dinner is ready when you get home and
clean up is a snap with this one pot wonder!
Ingredients:
- 16 oz. bag frozen fully cooked meatballs
- 2 (14 oz.) cans condensed beef broth
- 1 cup water
- 2 (14 oz.) cans diced tomatoes with herbs, undrained
- 16 oz. bag frozen mixed vegetables
- 1 tsp. dried thyme leaves
- 1/8 tsp. pepper
preparation:
- Combine frozen meatballs, broth, water, and tomatoes in a 3-4 quart crockpot.
- Cover and cook on low for 9-10 hours or until meatballs are tender when pierced with a fork.
- Stir in the frozen vegetables, thyme, and pepper and mix well.
- Cover and cook on high for 1 hour.
- Serve with green salad or fresh raw vegetables with brown rice for a healthy meal the whole family will enjoy.
- Serves 4 - 6.
Try our recipe and let us know what you think. We value your feedback. Please send your thoughts, suggestions and opinions to us at info@wyenterprises.com. Come on, don't be shy!
