Meatball Stone Soup in Slow Cooker |
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Prep Time: 10 Minutes Cook Time: 660 Minutes |
Ready In: 670 Minutes Servings: 6 |
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I found this recipe in one of the mini cookbook magazines at the grocery store checkout line. I always double it so I can freeze some for later. I also like to add fresh tortellini at the end to make it a little more filling. It is really good with fresh parmesan sprinkled on top. Ingredients:
1 (16 ounce) bag frozen italian style meatballs |
2 (14 ounce) cans beef broth |
2 (14 1/2 ounce) cans italian-style diced tomatoes (14.5 oz each) |
1 medium potato, chopped (approx 1 cup) |
1 medium onion, chopped (approx 1/2 cup) |
1/4 teaspoon garlic pepper seasoning |
1 teaspoon garlic, minced |
1 lb mixed italian style frozen mixed vegetables |
Directions:
1. Add frozen meatballs, broth, tomatoes, potato, onion and garlic pepper to crockpot.
2. Cover and cook on low setting for 9-11 hours or until vegetables tender.
3. Stir in frozen vegetables & garlic (and tortellini if you are using it). Let cook on high setting for additional 45-60 minutes.
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