We are back with Day 3 of our CrockTober Series…and here is a Super, Simple Soup to add to your FAVORITE CrockPot recipes!
Meatball Soup
Ingredients
- 20 oz bag of frozen, cooked meatballs (about 40 or so meatballs)
- 1 14.5 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 cup beef broth
- 1 cup water
- 1 15 oz can green beans
- 1 15 oz can sliced carrots
- 1 15 oz can whole potatoes, cut in half
- 1 15.25 oz can corn
- 1/2 small sweet onion, diced
- 1/2 t. minced garlic
- 1 T. butter
- salt and pepper, to taste
Instructions
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Sauté the onion in butter on stovetop. When soft and fragrant, put into CrockPot.
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Add remaining ingredients to CrockPot and place lid on top of the slow cooker.
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If meatballs are frozen, cook on HIGH for 4-6 hours. If meatballs are thawed, cook on LOW 4-5 hours. You may cook on LOW all day, if desired, just use frozen meatballs.
Recipe Notes
EDIT: I forgot to list, but I threw in some cooked macaroni noodles the last 20 minutes, or so, of cooking 🙂
Great recipe to throw in the CrockPot on a busy workday and have a complete meat/veggie meal waiting when you return. This recipe uses canned vegetables for convenience, but feel free to use fresh veggies as time allows for your preparation.
