Spicy Tortellini & Meatballs

Makes 6 to 8 servings

14-oz. pkg. frozen cooked Italian meatballs, thawed

16-oz. pkg. frozen broccoli, cauliflower and carrot blend, thawed

2 c. cheese tortellini, uncooked

2 10-3/4 oz. cans cream of mushroom soup

2-1/4 c. water

1/2 to 1 t. ground cumin

salt and pepper to taste

Combine meatballs, vegetables and tortellini in a slow cooker. In a large bowl, whisk together soup, water and seasonings. Pour over meatball mixture; stir to combine well. Cover and cook on low setting for 3 to 4 hours.

Check the liquid in the slow cooker about 30 minutes before done cooking. If it seems too juicy, just remove the lid and turn the setting up to high...excess liquid will evaporate.