Veggie Soup With Meatballs

• 1 package (12 ounces) frozen fully cooked Italian meatballs
• 1 can (28 ounces) diced tomatoes, undrained
• 3 cups beef broth
• 2 cups shredded cabbage
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 medium zucchini, sliced
• 1 cup fresh green beans, cut into 1-inch pieces
• 1 cup water
• 2 medium carrots, sliced
• 1 teaspoon dried basil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1 cup uncooked elbow macaroni
• 1/4 cup minced fresh parsley
• Grated Parmesan cheese, optional

1. In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender.
2. Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.

italian meatballs, tomatoes, beef broth, cabbage, kidney beans, zucchini, fresh green beans, water, carrots, basil, garlic, salt, oregano, pepper, elbow macaroni, fresh parsley, parmesan cheese

Taken from www.tasteofhome.com/recipes/veggie-soup-with-meatballs/ (may not work)