Meatball Stone Soup in Slow Cooker

Ingredients

• 1 (16 ounce) bag frozen italian style meatballs

• 2 (14 ounce) cans beef broth

• 2 (14 1/2 ounce) cans Italian-style diced tomatoes (14.5 oz each)
• 1 medium potato, chopped (approx 1 cup)
• 1 medium onion, chopped (approx 1/2 cup)
• 1/4 teaspoon garlic pepper seasoning
• 1 teaspoon garlic, minced
• 1 lb mixed italian style frozen mixed vegetables

Directions

1. 1

   Add frozen meatballs, broth, tomatoes, potato, onion and garlic pepper to crockpot.

2. 2

   Cover and cook on low setting for 9-11 hours or until vegetables tender.

3. 3

   Stir in frozen vegetables & garlic (and tortellini if you are using it). Let cook on high setting for additional 45-60 minutes.