Meals Matter

Meatball Stone Soup

Contributed By: nicolneal
Betty Crocker Slow Cooker meals, appetizers & more

Serve with whole grain rolls or bread, or assorted crackers.

Ingredients

1 bag (16 ounces) frozen Italian-style meatballs

2 cans (14 ounces each) low sodium beef broth

2 cans (141/2 ounces each) diced tomatoes with Italian herbs, undrained

1 Medium potato, chopped (1 cup)

1 Medium onion, chopped (1/2 cup)

1/4 teaspoon Garlic pepper

1 bag (1 pound) frozen mixed vegetables

Preparation

1. Mix frozen meatballs, broth, tomoatoes, potato, onion and garlic pepper in 31/2-4-quart slow cooker.

2. Cover and cook on low heat setting 9 to 11 hours or until vegetables are tender.

3. Stir in frozen mixed vegetables. Cover and cook on high heat setting 1 hour.

Cook's Notes

Sprinkle with freshly grated Parmesan or Ramano cheese. 120 mg cholesterol

Recipe Comments

Commented by: jilla_c

This meal is very tasty. Very easy and less time consuming. The only thing is that the meatballs will be very tender so if you want them kinda stable then take out of the water before the whole time.. Weight watchers pts is 8......

 

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Meal Type: Soups & Stews

Nutrient Information

Calories: 375
Total Fat: 19 g
Saturated Fat: 7 g
Carbohydrates: 27 g
Protein: 31 g
Sodium: 1670 mg
Fiber: 7 g