Meatball Stone Soup in Slow Cooker Recipe #261391
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.
by Chef #504777
½ day | 10 min prep
SERVES 6
- 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
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 261391 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars