Slow-Cooker Meatball Stone Soup

Name: Slow-Cooker Meatball Stone Soup
Prep time: 10 min
Total time: 10 h 10 min
Yield: 6
Cuisine: Italian
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

10 Ratings

4 Reviews

Kitchen Tested

Prep 10 min
Total 10 hr 10 min
Servings 6

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

By Betty Crocker Kitchens

Updated January 24, 2014

Make With

Progresso Broth

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

Steps

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.