Slow-Cooker Meatball Stone Soup
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Updated Jan 24, 2014
Simmer this hearty main-course meatball soup in the slow cooker, and make it a fuss-free, delicious dinner.
Slow-Cooker Meatball Stone Soup
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- Prep Time 10 min
- Total 10 hr 10 min
- Servings 6
- Ingredients 7
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
Make With
Progresso Broth
Instructions
-
Step1In 3 1/2- to 4-quart slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic-pepper blend.
-
Step2Cover; cook on Low heat setting 9 to 11 hours or until vegetables are tender.
-
Step3Stir in frozen mixed vegetables. Cover; cook on High heat setting 1 hour.
Nutrition
375
Calories
19g
Total Fat
31g
Protein
27g
Total Carbohydrate
Nutrition Facts
Serving Size: 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
% Daily Value*:
- Iron
- 24%
- 24%
Exchanges:
1 Starch; 2 Vegetable;Tips from the Betty Crocker Kitchens
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