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Slow-Cooker Meatball Stone Soup

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Slow-Cooker Meatball Stone Soup
  • Prep 10 min
  • Total 10 hr 10 min
  • Servings 6
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Simmer this hearty main-course meatball soup in the slow cooker, and make it a fuss-free, delicious dinner.
By Betty Crocker Kitchens
Updated Jan 24, 2014

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
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with whole-grain rolls or bread, or assorted crackers.
  • tip 2
    Sprinkle with freshly grated Parmesan or Romano cheese.
  • tip 3
    "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

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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