Crockpot Meatball Vegetable Soup

This was another recipe my family really enjoyed recently. I made it straight into the crockpot this time, since we had a happy baby window but not enough time to start prepping multiple meals for the freezer. Everything I have made ahead and frozen from The Family Freezer has turned out great. We had enough leftovers that it made sense to use our Souper Cubes to freeze a few portions, so we ate this twice in one week and had a couple cubes put up for later. Win! 

If you are making this non-dairy (like I did), be sure to check the meatballs carefully. There are many good options, but you have to check the labels. This would also be good vegetarian - use vegetable broth and meatless balls. ;) 

Crockpot Meatball Vegetable Soup

From: The Family Freezer
Yields: 6 servings

Ingredients

15oz can cannellini beans, drained and rinsed
16oz bag of frozen peas and carrots

assorted other frozen vegetables if desired - I added some frozen spinach and green beans I wanted to use up
24oz jar marinara sauce
1 pound frozen meatballs
4 cups chicken broth (not needed until day of cooking)

To Freeze and Cook Later

1. Label your freezer bag.
2. Add all ingredients to your freezer bag (except chicken broth).
3. Seal and freeze for up to three months.

To Cook

1. Thaw overnight in fridge or in morning in water.
2. Add to crockpot with broth.
3. Cook on low setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.