Meatball Stone Soup In Slow Cooker Recipes

SLOW-COOKED MEATBALL SOUP

Slow-Cooked Meatball Soup image

As a mother, I try to sneak as many veggies into my daughter's diet as I can. This savory soup with meatballs and pasta does the trick. Best of all, the whole family loves it! -Kymm Wills, Phoenix, AZ

Provided by Taste of Home

Categories Dinner Lunch

Time 5h30m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

3 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 bay leaf
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1 package (24 ounces) frozen fully cooked Italian meatballs, thawed
1 carton (32 ounces) beef broth
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
2 cups water
3/4 cup dry red wine or additional water
3/4 cup ditalini or other small pasta
4 cups fresh baby spinach (about 5 ounces)
Grated Parmesan cheese

Steps:

Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

Nutrition Facts : Calories 288 calories, Fat 16g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 1173mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 15g protein.

SLOW-COOKER MEATBALL STONE SOUP

Slow-Cooker Meatball Stone Soup image

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

Ingredients

1 bag (16 oz) frozen cooked Italian-style meatballs
1 carton (32 oz) Progresso™ beef flavored broth
2 cans (14.5 oz 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 blend
1 bag (1 lb) frozen mixed vegetables

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

CROCK-POT MEATBALL STONE SOUP

Crock-Pot Meatball Stone Soup image

In the child's story, Stone Soup is literally made with a stone plus other soup ingredients neighbors might have and a delicious soup is made. In this version, the stone is omitted but you still end up with a delicious soup, and one that is easily made as well.

Provided by Lorraine of AZ

Categories Vegetable

Time 12h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) bag frozen italian meatballs
1 (28 ounce) carton beef broth
1 (29 ounce) can Italian-style diced tomatoes, undrained
1 medium potato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon garlic powder
1 (16 ounce) bag frozen mixed vegetables, thawed
parmesan cheese (to garnish)

Steps:

Combine all ingredients in a 4-quart crockpot.
Cover and cook on LO heat 9-11 hours or until vegetables are tender.
Stir in the frozen vegetables which have been thawed. Cover and cook on HI heat 1 hour.
Serve with Parmesan cheese.

Nutrition Facts : Calories 222.6, Fat 3, SaturatedFat 0.2, Cholesterol 2, Sodium 2046.8, Carbohydrate 42, Fiber 9.4, Sugar 9.3, Protein 12.3