Slow-Cooker Meatball Stone Soup

Simmer this hearty main-course meatball soup in the slow cooker, and make it a fuss-free, delicious dinner. MORE+ LESS-

By Betty Crocker Kitchens

January 24, 2014

bag (16 oz) frozen cooked Italian-style meatballs

carton (32 oz) Progresso™ beef flavored broth

cans (14.5 oz each) diced tomatoes with Italian herbs, undrained

medium potato, chopped (1 cup)

medium onion, chopped (1/2 cup)

1/4

teaspoon garlic-pepper blend

bag (1 lb) frozen mixed vegetables

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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.

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.