Meatball Stone Soup in Slow Cooker

Recipe by Chef #504777
READY IN: 11hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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

DIRECTIONS

  • Add frozen meatballs, broth, tomatoes, potato, onion and garlic pepper to crockpot.
  • Cover and cook on low setting for 9-11 hours or until vegetables tender.
  • Stir in frozen vegetables & garlic (and tortellini if you are using it). Let cook on high setting for additional 45-60 minutes.