Meatball Soup

16 oz. frozen turkey meatballs
28 oz. crushed tomatoes
2 1/2 cups water
1 tsp dried basil
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 - 1 tsp garlic powder
salt
pepper

Put all ingredients in crockpot and cook on high for 2-3 hours until meatballs are cooked through. Turn down to low or warm until ready to serve. Top with parmesan cheese and serve with cheese toast.

NOTE: My girls loved this last night! Even K, who rarely finishes dinner, ate every bite. The other two girls each had seconds and B asked for thirds. Since this soup uses pantry and freezer ingredients, I think it will become a fall back quick and easy dinner for cool weather.

When I served it last night, A asked, "When are you going to make Pumpkin Soup?" So I guess that will have to make an appearance soon...