About the Recipe
Ingredients
3 cups water; 2 (14.5 oz) cans diced tomatoes with garlic; 3 ½ cups low sodium beef broth; 1 tsp Italian seasoning; 24 frozen Italian meatballs (or fresh made); 1–1.5 lb bag frozen Italian blend vegetables (or fresh zucchini, carrots, cauliflower, broccoli, green beans, etc.); 1 cup small pasta (star-shaped, ditalini, or mini shells); ¼ cup grated Parmesan cheese
Preparation
1. Stir together water, tomatoes, broth, and Italian seasoning in a large pot. Bring to a boil.
2. Add meatballs, vegetables, and pasta. Return to a boil.
3. Reduce heat to medium-low and cook until meatballs are heated through and pasta is tender (8–10 minutes).
4. Sprinkle Parmesan cheese on top before serving.
5. Optional: Adjust for crockpot cooking by adding pasta near the end of cooking.