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Slow-Cooker Italian Meatball Soup
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-
Prep
10
min
-
Total
8
hr
10
min
-
Ingredients
6
-
Servings
5
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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
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1
can (19 oz) Progresso™ cannellini beans, drained
-
1/3
cup shredded Parmesan cheese
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Steps
-
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.
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-
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.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 410
- Calories from Fat
- 140
- Total Fat
- 15g
- 23%
- Saturated Fat
- 6g
- 30%
- Trans Fat
- 1g
- Cholesterol
- 100mg
- 34%
- Sodium
- 1540mg
- 64%
- Potassium
- 700mg
- 20%
- Total Carbohydrate
- 38g
- 13%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 8g
- Protein
- 31g
- Vitamin A
- 6%
- 6%
- Vitamin C
- 10%
- 10%
- Calcium
- 25%
- 25%
- Iron
- 30%
- 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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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