While I am still not feeling up to cooking every night. I have been able to cook the past few nights and also had the energy to do the dishes. Which is a big improvement.. But, I don't know if it will continue or not.. we will see. I made this Veggie Meatball soup tonight and it was so yummy! It was super easy too! I know during this time of year easy meals are important to alot of people. I used my homemade meatballs but the recipe calls for frozen. So, you can make it as easy as you want. I usually make up big batches of my homemade meatballs(my hubby and I think they taste much better than the stores) and then freeze them. So, I usually have some on hand. If you would like my meatball recipe, let me know and I will post it. The recipe also calls for a can of stewed tomatoes, I think next time I will try Italian stewed tomatoes just for a little extra flavor. I also think it would be yummy with some fresh Parmesan cheese grated on top, but I didn't have any.
Veggie Meatball Soup
adapted from the taste of home
1 14 oz can Beef Broth
1 1/2 cup frozen mixed vegetables, thawed.
1 can stewed tomatoes
1 bag of frozen meatballs, thawed. (depending on how big your bag is.. I would just put in the right amount for each person in your family. I usually do 4 a person.)
2 Bay leaves
1/8 teaspoon pepper or to taste
1 cup pasta (use whatever you have on hand.. I used mini Farfalle)
In a slow cooker, combine the first 6 ingredients. Cover and cook on low for 4-5 hours or until heated through. Cook pasta as directed on package, drain. Add to soup and continue to cook for 10-15 minutes or until heated through. Discard bay leaves before serving.