The italian meatball soup recipe prep time: 10 minutes start to fi nish: 8 hours 10 minutes 5 servings (11⁄2 cups each)
Ingredients:
1 bag (16 oz) frozen cooked Italian meatballs, thawed
1 3⁄4 cups beef broth
1 cup water
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (19 oz) cannellini beans, drained
1⁄3 cup shredded Parmesan cheese (1 1⁄3 oz)
Method:
1 In 3- to 4-quart slow cooker, mix all ingredients except cheese.
2 Cover; cook on Low heat setting 8 to 10 hours. Sprinkle individual servings with cheese.
easy variation:
Cannellini beans are also called white kidney beans. If you prefer, red kidney beans or pinto beans could be used instead.
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| Italian meatball soup recipe |
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