Slow-Cooker Italian Meatball Soup

  • Prep 10 min
  • Total 8 hr 10 min
  • Ingredients 6
  • Servings 5
Slow-Cooker Italian Meatball Soup

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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
140
% Daily Value
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
% Daily Value*:
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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