Meatball Veggie Stew

I hope everyone had a wonderful Tuesday! The weather has been wonderful this week. I originally called this a soup but after cooking this today in my slow cooker it was more of a stew than a soup. The one thing that I would have definitely changed was the way I cut the carrots. I cut them in larger chunks and they were still a bit hard for my liking. (Jake still ate them). I made grilled cheese sandwiches along side the soup.

Meatball Veggie Stew 

• 1 Lb meatballs (I just bought a bag out of the freezer section in the grocery store)
• 24 oz Pasta sauce 
• 4 Cups chicken broth 
• 3 Cans of green beans
• 2 Zucchini chopped
• 1 Lb carrots peeled and chopped
• 1 onion diced

To freeze combine all into a freezer bag. Take meal out the night before you cook it and cook it on low for 8 hours in the slow cooker. 

Meal in slow cooker 

Meatball Veggie Soup with Grilled Cheese

The meatballs soaked up a lot of the broth and made the meatballs super juice. The veggies had just the right amount of crunch to add texture to the stew. It was a delicious filler that would be perfect for a cold day. (Jake's QOTD). Tomorrow night will be Hawaiian Pork Chops!