Ingredients
Units
Scale
- 1 lb meatballs, cooked (see my Herb Baked Meatballs)
- 5–6 cups low-sodium chicken broth
- 1 zucchini, zoodled
- 5 ounces vegetables, chopped or sliced (I used 1 celery stalk & 2 carrots)
- 2 garlic cloves, minced
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3 hours, LOW 4-6.
- Prep Time: 10 mins
- Cook Time: 2 hours
Nutrition
- Serving Size:
- Calories: 261
- Sugar: 3.8 g
- Sodium: 492.8 mg
- Fat: 11.1 g
- Saturated Fat: 3 g
- Carbohydrates: 12.2 g
- Fiber: 1.8 g
- Protein: 30.6 g
- Cholesterol: 78.2 mg