Slow-Cooker Meatball Soup

Slow-Cooker Meatball Soup
3.5 from 6 ratings
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.
Servings
0
servings
meatballs
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
  1. In a 3 to 4 quart slow-cooker, mix all ingredients together except for the cheese.
  2. Cover; set slow-cooker on low heat setting and cook for 8 to 10 hours stirring occasionally.
  3. Spoon soup into bowls. Garnish with the shredded Parmigiano-Reggiano cheese.