3.5
6 ratings

Slow-Cooker Meatball Soup

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You can use frozen store-bought meatballs, as the recipe suggests, or try your hand at making your own for this simple soup

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.

Ingredients

  • 1 bag (sixteen ounces) meatballs, such as Rosina Homestyle or Traditional Italian meatballs, thawed
  • 1 3/4 Cup beef broth
  • 1 Cup water
  • 1 can diced tomatoes with basil, garlic, and oregano seasonings, un-drained
  • 1 can cannellini beans, drained
  • 1/3 Cup Parmigiano-Reggiano cheese, shredded

Directions

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.