Veggie Meatball Soup

Ingredients

• 3 cups beef broth
• 2 cups frozen mixed vegetables, thawed
• 1 can (14-1/2 ounces) stewed tomatoes
• 12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed
• 3 bay leaves
• 1/4 teaspoon pepper
• 1 cup spiral pasta, cooked and drained

Directions

1. In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.