1 1/2 quarts beef stock
1 lg can pasta sauce (approximately 1 quart)
2 lbs meatballs
1/2 bag frozen mixed vegetables
8 oz elbow macaroni
Place all ingredients except macaroni in slow cooker on low for 4 to 6 hours. When ready to serve, boil pasta following instructions on box and when cooked, place a spoonful in the bottom of serving bowl before spooning in the soup.
Notes: I add the pasta to the serving bowls like that because if you put the pasta into the slow cooker it just keeps absorbing more and more of the stock/broth.
The soup is just fine without the pasta. I debated adding some cubed potatoes instead of the pasta, and may still do that next time I make this soup.
You may also want to sprinkle the soup with some shredded mozzarella or parmesan cheese. Also, wondering about serving it in the style of French onion soup with a hunk of garlic bread and a slice of mozzarella or provolone cheese melted over the top of the bowl.
Peace, love, and bacon grease!