Ingredients
- 16 oz frozen bag of fully cooked traditional meatballs
- 1 c frozen diced onion
- 16 oz bag frozen zucchini
- 16 oz bag frozen broccoli Normandy mixture of broccoli, cauliflower, and carrot slices
- 24 oz jar of pasta sauce
- 32 oz beef broth
- Dashes of: salt garlic powder, black pepper, dried parsley, and dried basil
Instructions
- Empty frozen ingredients into slow cooker.
- Pour in jar of pasta sauce and broth and stir.
- Add seasonings - about 1/4 tsp to 1/2 tsp of each - into slow cooker and stir.
- Cover and cook on high for 5-6 hours.
- Ladle into bowls and top with Mozarella or Parmesan cheese.
- Enjoy!
Notes
You can use any kind of frozen vegetables you'd like - choose a variety or stick with just one. Just get 2 16oz bags of frozen veggies and you'll be good to go. I used a four cheese pasta sauce that I really like, but you can use whatever kind you'd prefer - a traditional marinara, a spicy one, tomato basil, etc. This recipe is really just a basic one that you can easily customize to your taste.