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Ingredients
4 Cups chicken broth
3/4 Cup baby tomatoes, quartered
1 Cup baby carrots, diced
3 Celery stalks, diced
1/2 Cup frozen corn
1/4 Cup prepared pasta sauce
1/2 Teaspoon dried mint
18 Frozen meatballs, Italian or similar flavored
1 Cup frozen peas
Instructions
Put the broth, vegetables, pasta sauce, and mint in a 6 quart crockpot.
Stir in frozen meatballs.
Cover and cook on LOW for 8 - 9 hours.
The longer and slower you cook the soup, the more flavor the broth will have.
Stir in frozen peas 20 minutes before serving.
Garnish with a bit of shredded Parmesan cheese.