Italian Meatball Soup (Slow Cooker)
A savory, hearty, easy to make meatball soup. Perfect topped with freshly grated parmesan cheese and a slice of crusty, Italian bread.
Equipment
- Slow Cooker
- Food Processor
Ingredients
- 1 bag Frozen Pre-Cooked Italian Meatballs (16 oz)
- 1 ¾ cups Beef Broth (I use Low Sodium)
- 1 cup water
- 1 can Aylmer’s tomatoes (Italian style) undrained (14.5 oz)
- 1 can cannellini beans (white kidney beans), drained (19 oz)
- ⅓ cup fresh shredded Parmesan cheese (optional)
Instructions
- Spray 3- to 4-quart slow cooker with cooking spray.
- Use food processor to puree the tomatoes.
- Mix all ingredients except cheese in cooker.
- Cover; cook on Low heat setting 6 to 8 hours.
- Garnish individual servings with grated parmesan cheese.