Slow-Cooker Meatball Stone Soup

Looking for a slow cooked dinner using Progresso® beef flavored broth? Then try this flavorful soup made with meatballs and vegetables.

  • prep time 10 min
  • total time 10 hr 10 min
  • ingredients 7
  • servings 6

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    375
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    120mg
    120%;
    Sodium
    1670mg
    1670%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    7g
    7%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Iron
    24%;
    Exchanges:
    1 Starch; 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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