Slow-Cooker Meatball Stone Soup

df002db8-2cce-42af-95de-28777ee95dd9.jpg

Why recepie famous for?

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

Instructions

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.

leave comments


Open Recipes