- 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
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.