Slow-Cooker Meatball Stone Soup

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

Minutes

Total Time

10:10

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve with whole-grain rolls or bread, or assorted crackers.
Special Touch
Sprinkle with freshly grated Parmesan or Romano cheese.
Did You Know?
"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:

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