Glenn's Meatball~Vegetable Soup

 

Ingredients: 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.