Meatball Stone Soup in Slow Cooker

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Total Time
11hrs 10mins
10 mins
11 hrs

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.

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  • 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)
  • 14 teaspoon garlic pepper seasoning
  • 1 teaspoon garlic, minced
  • 1 lb mixed italian style frozen mixed vegetables


  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.