Hearty Meatball and Vegetable Soup

• 18 meatballs
• 1 cup beef broth
• 1 (28 ounce) can diced tomatoes
• 3 carrots, sliced
• 1 teaspoon dried basil
• 2 small zucchini, sliced
• 12 cup peas
• 2 tablespoons cornstarch
• 14 cup cold water
• salt and pepper
• egg noodles, cooked

1. Combine all ingredients except zucchini, peas, cornstarch, water, salt, pepper and noodles in slow cooker, making sure meatballs are submerged.
2. Cover and cook on low 6-8 hours, adding peas and zucchini during last 20 minutes.
3. Combine cornstarch and water and stir, 2-3 minutes.
4. Serve over noodles.

meatballs, beef broth, tomatoes, carrots, basil, zucchini, peas, cornstarch, cold water, salt, egg noodles

Taken from www.food.com/recipe/hearty-meatball-and-vegetable-soup-510746 (may not work)