Meatball Soup

I don’t cook anymore. I used to enjoy cooking. I enjoyed cooking for Michaela, for friends, and family. Now cooking is so much work and doesn’t bring me all the feelings it did before.

I saw in some Facebook memories an album I created for new recipes in 2011. One was for Meatball soup. I remember us liking it a lot and it being easy to make. As I looked at the photo, I thought, “oh that sounds good” and then immediately thought too much…. too much work… too much soup for me… just too much. I know it won’t taste the same as nothing has since she died.

Everything I make just tastes different so although it sounds good, not sure I can make it.

1 bag (16 oz) frozen cooked Italian meatballs, thawed or homemade meatballs
2 cups beef broth
1 3/4 cup water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 can (19 oz) cannellini beans, drained
1 cup frozen carrots
1 cup frozen green beans
1 cup cooked pasta - before serving
Shredded Parmesan cheese - garnish

In 3- to 4-quart slow cooker, mix all ingredients except pasta and cheese. Cover and cook on low heat setting 6 to 7 hours. The carrots and green beans can become mushy in a slow cooker so add after 4 hours or 4 1/2 hours instead. Add pasta just before serving. 

Garnish individual servings with Parmesan cheese.