Best Slow Cooker Meatball Stone Soup Recipes
MEATBALL STONE SOUP IN SLOW COOKER
I found this recipe in one of the mini cookbook magazines at the grocery store checkout line. I always double it so I can freeze some for later. I also like to add fresh tortellini at the end to make it a little more filling. It is really good with fresh parmesan sprinkled on top.
Provided by michelle.manios
Categories Meat
Time 11h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Add frozen meatballs, broth, tomatoes, potato, onion and garlic pepper to crockpot.
- Cover and cook on low setting for 9-11 hours or until vegetables tender.
- Stir in frozen vegetables & garlic (and tortellini if you are using it). Let cook on high setting for additional 45-60 minutes.
Nutrition Facts : Calories 143.8, Fat 2, SaturatedFat 0.1, Cholesterol 1.3, Sodium 1361, Carbohydrate 27, Fiber 6, Sugar 6.2, Protein 8
SLOW-COOKER MEATBALL STONE SOUP
Simmer this hearty main-course meatball soup in the slow cooker, and make it a fuss-free, delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 6
Number Of Ingredients 7
Steps:
- In 3 1/2- to 4-quart slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic-pepper blend.
- Cover; cook on Low heat setting 9 to 11 hours or until vegetables are tender.
- Stir in frozen mixed vegetables. Cover; cook on High heat setting 1 hour.
Nutrition Facts : Calories 375, Carbohydrate 27 g, Cholesterol 120 mg, Fiber 7 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1670 mg
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