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Slow-Cooker Italian Meatball Soup

 26 Ratings
18 Comments
  • Prep Time 10 min
  • Total Time 8 hr 10 min
  • Servings 5
  • Save
    738
  • Pinterest
    330
  • Print
    4K

Frozen cooked meatballs, beef broth, tomatoes and beans create this easy Italian soup.

Ingredients

1
bag (16 oz) frozen cooked Italian meatballs, thawed
1 3/4
cups Progresso™ beef flavored broth (from 32-oz carton)
1
cup water
1
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1
can (19 oz) Progresso™ cannellini beans, drained
1/3
cup shredded Parmesan cheese

Directions

  • 1 In 3- to 4-quart slow cooker, mix all ingredients except cheese.
  • 2 Cover; cook on Low heat setting 8 to 10 hours.
  • 3 Garnish individual servings with cheese.

Expert Tips

Purchase crisp Italian breadsticks instead of crackers to serve with this soup.

Place the package of meatballs in your refrigerator the night before, and they will be thawed in the morning.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
6g
30%
Trans Fat
1g
1%
Cholesterol
100mg
34%
Sodium
1540mg
64%
Total Carbohydrate
38g
13%
Dietary Fiber
6g
25%
Sugars
8g
8%
Protein
31g
31%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
30%
30%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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