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Slow-Cooker Meatball Stone Soup
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Prep Time:
10 minutes
Total Time:
10 hours 10 minutes
Slow cooker meatball soup, a flavorful and easy dinner option.
Ingredients:
  • 1 bag (16 oz) frozen cooked Italian-style meatballs
  • 1 carton (32 oz) Progresso™ beef flavored broth
  • 2 cans (14.5 oz each) diced tomatoes with Italian herbs, undrained
  • 1 medium potato, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1/4 teaspoon garlic-pepper blend
  • 1 bag (1 lb) frozen mixed vegetables
Instructions:
  • Combine frozen meatballs, broth, tomatoes, potato, onion, and garlic-pepper blend in a 3 1/2- to 4-quart slow cooker.
  • Cover and simmer on low heat for 9 to 11 hours until vegetables are tender.
  • Add the frozen mixed vegetables and cover. Cook on High heat for 1 hour.

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