Meatball soup!

Are you too busy to cook a fancy dinner tonight? No worries we have your back! Grab these ingredients from the supermarket and get cooking!



1 (16-18 oz.) bag frozen cooked meatballs
1/2 (16 oz.) bag frozen mixed vegetables
1 (14 ½ oz.) can diced tomatoes (any flavor), undrained
1 packet dry mushroom gravy mix (you can use onion or brown gravy too)
1 1/3 cups water
1-1/2 tsp. dried Italian-style seasoning
¼ cup grated Parmesan cheese (optional)



Put meatballs and frozen mixed vegetables in a 3 ½ – 4 qt. slow cooker. In a medium bowl, combine undrained tomatoes, gravy, water and basil; pour over meatballs and vegetables in slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours.


Note: This recipe can be doubled. This recipe freezes well after cooking. One package brown, mushroom, or onion gravy mix can be substituted for the jar gravy. If using dry gravy mix, increase water to 1 1/3 cups.

Bon Appetit!!


Helwi El Hayet

Follow us on Twitter: @HelwiElHayet


About helwielhayet

Helwi el-Hayet discusses your favorite topics every week day at 4:30 p.m. Beirut time. From fashion to psychology to books to art to nutrition to cooking and coaching (and much, much more), Helwi el-Hayet is here to shed light on the latest trends and to share with you reports, interviews and recipes from Lebanon and the region!
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