Slow-Cooker Italian Meatball Soup

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

  • Prep Time 10 min
  • Total Time 8 hr 10 min
  • Servings 5

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

  • 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
15%
(Saturated Fat
6g,
6%
Trans Fat
1g
1%
),
Cholesterol
100mg
100%;
Sodium
1540mg
1540%;
Total Carbohydrate
38g
38%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
10%;
Calcium
25%;
Iron
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 Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.