This recipe comes from Charlotte who submitted it as an entry into my last giveaway for the Pampered Chef Fall Colors Prize Pack so thanks Charlotte! Made it today, for lunch tomorrow.
Bring to a boil:
16 frozen meatballs
4 cups beef broth (I also added 1 cup of water along with the broth)
1 can kidney beans, drained and rinsed
1 can petite diced tomatoes (I didn’t have any petite diced tomatoes so used the regular sized diced tomatoes)
1 medium carrot, thinly sliced
1 teaspoon Italian seasoning
1/4 cup uncooked tiny shell pasta (I added 1/2 cup elbow macaroni)
Simmer until meatballs are tender and pasta is soft.
OR you can do what I did which is to put all the ingredients except the pasta into my crock pot and cook on high for about 5 hours, adding the pasta the last 20 – 30 minutes of cooking time.