IF you think I'm going to post my secret Chili Recipe...
Talk to me on my deathbed.


Saturday, January 24, 2009

Glenn's Meatball~Vegetable Soup


  • 1 carton of Chicken Broth ( oz.) 
  • 1 package frozen vegetables
  • 2 to 3 cans of Rotel "Mild", drained
  • 12 frozen meatballs (thawed)* 
  • 3 bay leaves
  • ¼ teaspoon pepper/lemon pepper/ or seasoned pepper/ or Garlic&Pepper grinder
  • Instructions:
    Mix all in slow cooker, cover and cook on low for 4-5 hours, add pasta if desired, discard bay leaves.

    *I  buy frozen meatballs at GFS, a restaurant supply store, and sometimes substitute frozen, cubed chicken.


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