Slow Cooker Italian Meatball Soup

Come home to this slow-cooked Italian meatball soup made with Progresso® beef flavored broth and Progresso® beans - perfect for dinner.

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Servings 5

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( 10 ) Ratings

10 Ratings

5 Stars 27%

4 Stars 13%

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1 Stars 27%

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ingredients 6
Prep Time 10 min
Total Time 8 hr 10 min

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

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Directions

1 Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except cheese in cooker.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 Garnish individual servings with cheese.

EXPERT TIPS

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 410
Calories from Fat: 140),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 1g 1% ),
Cholesterol: 100mg; 100%;
Sodium: 1540mg; 1540%;
Total Carbohydrate: 38g; 38%
(Dietary Fiber 6g 6% Sugars 8g 8% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 10%;
Calcium: 25%;
Iron: 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;