#1355 - Spinach Meatball Soup

(by Donna [Miller] Unger - friend)

8oz. frozen/precooked Italian meatballs
2 - 14.5oz. cans diced tomatoes with Italian herbs
1 - 15oz. can cannellini beans
1/2 cup water
1/4 cup reduced fat basil pesto
2 cups baby spinach
1/4 cup fresh shredded Parmesan cheese

In a pot add the meatballs, both cans diced tomatoes, beans, water and pesto--stir and bring to a boil. Once boiling, cover the pot, turn heat to simmer, and simmer for 10 minutes. Remove lid and add spinach and Parmesan cheese--stir and serve.

#1074 - Crockpot Meatball Sandwiches

(by Shirley McNevich)

2lb. 13oz. of your favorite pasta or spaghetti sauce
1 - 38oz. bag frozen Italian meatballs (fully cooked)
shredded mozzarella cheese
1 chopped onion
1 chopped green pepper
long steak sandwich rolls

Thaw the meatballs--drain. Add meatballs, sauce, chopped onion and chopped green pepper to a large crockpot--stir. Cook on low until well heated--test a meatball by slicing it in half to make sure it has warmed all the way through. Once hot, put 4-5 meatballs in each steak roll. Add a little sauce and some onions/peppers from the sauce to the top of the meatballs and sprinkle each sandwich with mozzarella cheese. You can make this recipe without thawing the meatballs but cooking time will be a few hours longer.