Slow-Cooker Meatball Soup

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

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.

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. 

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.