Chop all of the vegetables and place in a large pot or slow cooker. Add in the remaining ingredients and stir to combine. Stir in the meatballs. Bring to a boil and cook for 10 minutes, reduce the heat to low and simmer for 1 hour or until the vegetables are tender and the meatballs are heated through. If using a slow cooker, cover and cook on low for 4-5 hours until the vegetables are tender and the meatballs are heated through. Ladle into soup bowls and serve with grated cheese.
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