Wednesday, November 28, 2012

Slow Cooker Meatball Soup

I didn't add any extra seasonings to this soup and it had amazing flavor. The tomatoes with the basil, garlic and oregano plus my homemade meatballs have Italian seasonings - those were giving it all the seasoning it needed. This was easy and quick to put together and tasted really good.
1 bag (16 oz) frozen cooked Italian meatballs, thawed or cooked homemade meatballs
2 cups beef broth
1 3/4 cup water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (8 oz) tomato sauce
1 can (19 oz) cannellini beans or great northern, drained
1 cup frozen carrots
1 cup frozen green beans
1 cup cooked pasta - made just before serving
Shredded Parmesan cheese - garnish

In 4 quart slow cooker, mix all ingredients except pasta and cheese. Cover and cook on low heat setting 6 to 7 hours. The carrots and green beans can become mushy in a slow cooker so add after 4 hours or 4 1/2 hours instead. Add pasta just before serving.

Garnish individual servings with Parmesan cheese.


  1. Replies
    1. Thank you! It is yummy and oh so easy! Someday I need the ease of it....opening things up and pour them in the slow cooker really helps me out busy days or even lazy days. :)



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