Meatball Stone Soup in Slow Cooker

Chef #504777's Note:

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.

• Total Time: 11 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 11 hrs

Ingredients:

Servings: 6

• 1 (16 ounce) bag frozen italian style meatballs
• 2 (14 ounce) cans beef broth
• 2 (14 ½ 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)
• ¼ 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.

Reviews

[chef momma of 3]

I LOVE this recipe. It is easy to make and the flavor is excellent. It is loaded with good stuff and despite that, my family loves it, too. Best part is, I can toss everything in the crock pot, get the breadmaker going and go play with the kids while dinner takes care of itself.

[PatrickG]

Really easy to make. I cooked on low heat for 6 hours before adding the frozen veggies. Came out great. Good comfort food for a chilly evening.