Slow-Cooker Meatball Stone Soup

Serve this hearty slow-cooked meatball soup as the main course. Try making it with our Italian Square Meatballs, ready to use from your freezer.

  • Prep Time 10 min
  • Total Time 10 hr 10 min
  • Servings 6

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
  • 1 In 3 1/2- to 4-quart slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic-pepper blend.
  • 2 Cover; cook on Low heat setting 9 to 11 hours or until vegetables are tender.
  • 3 Stir in frozen mixed vegetables. Cover; cook on High heat setting 1 hour.

Expert Tips

Serve with whole-grain rolls or bread, or assorted crackers.

Sprinkle with freshly grated Parmesan or Romano cheese.

"Stone Soup" is a children's folktale that tells an optimistic story of townspeople sharing ingredients from their cupboards and an actual stone to make a pot of soup. We used some of the same ingredients-but not the stone!-and cooked them in the slow cooker.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
375
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
7g,
7%
),
Cholesterol
120mg
120%;
Sodium
1670mg
1670%;
Total Carbohydrate
27g
27%
(Dietary Fiber
7g
7%
),
Protein
31g
31%
;
% Daily Value*:
Iron
24%;
Exchanges:
1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.