Slow-Cooker Italian Meatball Soup

Slow-Cooker Italian Meatball Soup

Frozen cooked meatballs, beef broth, tomatoes and beans create this easy Italian soup. You can make it with our Italian Square Meatballs from your freezer. Just thaw and add to the recipe.

Prep Time

10

Minutes

Total Time

8:10

Hrs:Mins

Makes

5

servings

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.
Makes 5 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 6g,
    • Trans Fat 1g),
  • Cholesterol 100mg;
  • Sodium 1540mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 6g,
    • Sugars 8g),
  • Protein 31g;
Percent Daily Value*:
    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.