Slow-Cooker Meatball Stone Soup

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

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

Directions

  1. 1 In 3 1/2- to 4-quart slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic-pepper blend.
  2. 2 Cover; cook on Low heat setting 9 to 11 hours or until vegetables are tender.
  3. 3 Stir in frozen mixed vegetables. Cover; cook on High heat setting 1 hour.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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