Ingredients
3 cups beef broth2 cups frozen mixed vegetables, thawed1 can (14-1/2 ounces) stewed tomatoes12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed3 bay leaves1/4 teaspoon pepper1 cup spiral pasta, cooked and drained
Preparation
In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.
