I always add tortellini to my recipe; could be omitted.

1 Tablespoon olive oil

1 medium onion, chopped
1 clove garlic, minced
2 peeled potatoes, diced
2 medium carrots, sliced
1 or 2 zucchini, sliced
4 cups water
6 oz. tomato paste
1 can corn, undrained
1 can olives, undrained
1 pkg fresh tortellini
fresh avocado

For meatballs (albondigas)
1 beaten egg
1/2 cup uncooked, dry oatmeal
1/4 cup snipped cilantro
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1 lb. ground beef

Mix all ingredients for meatballs and form into 1 inch balls. Fry on saucepan. I like mine very, very well done. Drain grease. Spoon into crock pot. Add onions,  garlic, and potatoes. Toss in carrots and zucchini. (or whatever vegetables you have on hand.) Add water and tomato sauce (or spaghetti sauce).  Add corn and olives. Add fresh tortellini. Cook for about 10 minutes and ready to serve, although you can keep it in the crock pot until everyone is ready to eat. Garnish each bowl with fresh avocado slices. My husband likes to add crushed, dried red pepper, however, traditionally, it is not a spicy soup.

Variations: use frozen Italian style meatballs, use Spaghetti sauce instead of tomato paste,  add any fresh, frozen, or canned vegetables you have on hand.