Crock-Pot Meatball Stone Soup |
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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 6 |
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In the child's story, Stone Soup is literally made with a stone plus other soup ingredients neighbors might have and a delicious soup is made. In this version, the stone is omitted but you still end up with a delicious soup, and one that is easily made as well. Ingredients:
1 (16 ounce) bag frozen italian meatballs |
1 (28 ounce) carton beef broth |
1 (29 ounce) can italian-style diced tomatoes, undrained |
1 medium potato, chopped (1 cup) |
1 medium onion, chopped (1/2 cup) |
1/4 teaspoon garlic powder |
1 (16 ounce) bag frozen mixed vegetables, thawed |
parmesan cheese (to garnish) |
Directions:
1. Combine all ingredients in a 4-quart crockpot.
2. Cover and cook on LO heat 9-11 hours or until vegetables are tender.
3. Stir in the frozen vegetables which have been thawed. Cover and cook on HI heat 1 hour.
4. Serve with Parmesan cheese.
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