This time of year there is nothing better than a big huge bowl of hot soup! I know I shouldn’t complain because we really haven’t had much of a winter this year, so now that it is here I should just suck it up right?!??! Not so much!
Today is blustery and cold and I really wasn’t feeling much like leaving the house. Time to check out the freezer and see what I could create. AH HA! I spied some frozen meatballs and knew exactly what was on the menu! One of our favorites! You may ask yourself why. Well, this soup tastes great made with whatever you happen to have on hand so you could make it once a week all month and it will always be just a little different. Nice trick! My two constants for this recipe … First, always use the 1/2 oz. size meatballs. The one ounce size are just a little too big for soup, and second, make sure to use a good quality jarred spaghetti sauce that your family loves if you are not using home made. We love the taste that Classico Family Favorites Meat Sauce brings to this soup (tastes like homemade but easier!)
- 1 Pkg. Frozen Italian Style Meatballs (12 to 16 oz. package), ½ oz. size meatballs
- 1 Bag of Frozen Italian Style Green Beans (10 to 14 oz)
- 1 Cup Diced Onion
- 1 lb. package petite baby carrots
- 1 medium yellow squash, cubed
- 1 medium zucchini, cubed
- 1 24 to 32 oz. jar of Spaghetti Sauce (I recommend Classico Family Favorites Meat Sauce)
- 6 Tbls. Better Than Bouillion Chicken Flavor plus 4-1/2 cups of water OR 1 Qt. Low Sodium Chicken Stock (elimitate Better Than Bouillion if using Chicken Stock)
- This couldn't be easier - Simply dump everything into the crock pot and cook on low for 7-8 hours or on high for 4 until the carrots are tender. This is also a great recipe to plan ahead and make a few batches to keep in the freezer. Place all of the ingredients except the water and or chicken stock in a gallon size ziplock freezer bag. Make sure to label with bag with instructions to empty contents into crock pot, add 4-1/2 cups water if you have used the Better than Bouillion or a quart of chicken stock if not and cook on low for 7-8 hours or high 4 until carrots are tender. Fantastic!
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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