Veggie Meatball Soup

• 25 frozen italian style meatballs
• 1 (28 ounce) can diced tomatoes with juice
• 3 cups beef broth
• 2 cups shredded cabbage
• 1 (16 ounce) can kidney beans, rinsed & drained
• 1 medium zucchini, sliced
• 1 cup green beans
• 1 cup water
• 2 medium carrots, sliced
• 1 teaspoon dried basil
• 12 teaspoon garlic, minced
• 14 teaspoon salt
• 18 teaspoon dried oregano
• 18 teaspoon pepper
• 1 cup elbow macaroni, uncooked
• 14 cup fresh parsley, minced
• grated parmesan cheese (optional)

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

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

Taken from www.food.com/recipe/veggie-meatball-soup-272908 (may not work)