Crock-Pot Meatball Stone Soup Recipe

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Ingredients:

Serving

1 (16 oz) bag frozen italian meatballs
1 (28 oz) carton beef broth
1 (29 oz) can italian-style diced tomatoes, undrained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 tsp garlic powder
1 (16 oz) bag frozen mixed vegetables, thawed
parmesan cheese (to garnish )

Directions:

Combine all ingredients in a 4-quart crockpot.
Cover and cook on LO heat 9-11 hours or until vegetables are tender.
Stir in the frozen vegetables which have been thawed. Cover and cook on HI heat 1 hour.
Serve with Parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	38.57 Kcal (161 kJ)
Calories from fat	4.26 Kcal
		% Daily Value*
Total Fat	0.47g	1%
Sodium	53.72mg	2%
Potassium	128.45mg	3%
Total Carbs	6.96g	2%
Sugars	1.61g	6%
Dietary Fiber	1.42g	6%
Protein	1.87g	4%
Vitamin C	2.5mg	4%
Vitamin A	0.2mg	7%
Iron	0.4mg	2%
Calcium	12.8mg	1%

Amount Per 100 g
Calories	70.74 Kcal (296 kJ)
Calories from fat	7.82 Kcal
		% Daily Value*
Total Fat	0.87g	1%
Sodium	98.52mg	2%
Potassium	235.57mg	3%
Total Carbs	12.76g	2%
Sugars	2.96g	6%
Dietary Fiber	2.6g	6%
Protein	3.44g	4%
Vitamin C	4.6mg	4%
Vitamin A	0.4mg	7%
Iron	0.7mg	2%
Calcium	23.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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