- 3 cups beef broth
- 2 cups frozen mixed vegetables, thawed
- 1 (14.5 ounce) can stewed tomatoes
- 15 frozen cooked meatballs, thawed
- 3 bay leaves
- 1/4 teaspoon pepper
- 1 cup spiral pasta, cooked and drained
In a 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.