Easy Home Meals
You can use frozen store-bought meatballs, as the recipe suggests, or try your hand at making your own for this simple and delicious soup bursting with classic Italian flavor.
In a 3 to 4 quart slow-cooker, mix all ingredients together except for the cheese.
Cover; set slow-cooker on low heat setting and cook for 8 to 10 hours stirring occasionally.
Spoon soup into bowls. Garnish with the shredded Parmigiano-Reggiano cheese.