Slow-Cooker Italian Meatball Soup

  • Prep 10 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
6g
30%
Trans Fat
1g
Cholesterol
100mg
34%
Sodium
1540mg
64%
Potassium
700mg
20%
Total Carbohydrate
38g
13%
Dietary Fiber
6g
25%
Sugars
8g
Protein
31g
% 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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