Slow-Cooker Meatball Soup

Name: Slow-Cooker Meatball Soup
Ingredients: 1 bag (sixteen ounces) meatballs, such as rosina homestyle or traditional italian meatballs, thawed; 1 3/4 cup beef broth; 1 cup water; 1 can diced tomatoes with basil, garlic, and oregano seasonings, un-drained; 1 can cannellini beans, drained; 1/3 cup parmigiano-reggiano cheese, shredded

Easy Home Meals|Jan. 20, 2016 12:51 pm EST

3.5 (6 ratings)

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You can use frozen store-bought meatballs, as the recipe suggests, or try your hand at making your own for this simple and delicious soup bursting with classic Italian flavor.

Servings

1

Ingredients

1 bag (sixteen ounces) meatballs, such as rosina homestyle or traditional italian meatballs, thawed
1 3/4 cup beef broth
1 cup water
1 can diced tomatoes with basil, garlic, and oregano seasonings, un-drained
1 can cannellini beans, drained
1/3 cup parmigiano-reggiano cheese, shredded

Directions

In a 3 to 4 quart slow-cooker, mix all ingredients together except for the cheese.
Cover; set slow-cooker on low heat setting and cook for 8 to 10 hours stirring occasionally.
Spoon soup into bowls. Garnish with the shredded Parmigiano-Reggiano cheese.