Crockpotmeatballstonesoup Recipes

MEATBALL STONE SOUP

Steps:

• Mix frozen meatballs, broth, tomatoes, potato, onion, and garlic powder together in a crockpot.
• Cover and cook on low heat setting for 9 hours, or until vegetables are tender.
• Stir in frozen mixed vegetables. Cover and cook on high heat for 1 hour.
• To serve, pour into bowls, and top with parmesan cheese.

SLOW-COOKER MEATBALL STONE SOUP

Steps:

• In 3 1/2- to 4-quart slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic-pepper blend.
• Cover; cook on Low heat setting 9 to 11 hours or until vegetables are tender.
• Stir in frozen mixed vegetables. Cover; cook on High heat setting 1 hour.

MEATBALL STONE SOUP IN SLOW COOKER

Steps:

• Add frozen meatballs, broth, tomatoes, potato, onion and garlic pepper to crockpot.
• Cover and cook on low setting for 9-11 hours or until vegetables tender.
• Stir in frozen vegetables & garlic (and tortellini if you are using it). Let cook on high setting for additional 45-60 minutes.

SLOW-COOKED MEATBALL SOUP

Steps:

• Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours., Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

CROCK POT MEATBALL STEW

Steps:

• Place potatoes, carrots, onion, mushrooms, and meatballs in a crock pot. In a bowl, stir tomato sauce, beef broth, red wine, 3/4 cup water and garlic powder. Pour over meatballs and vegetables.
• Cover and cook on high for 4-5 hours.
• 1 hour before it's to be done, thicken sauce with 2 tablespoons flour into 1/2 cup cold water.

CROCK-POT MEATBALL STONE SOUP

Steps:

• Combine all ingredients in a 4-quart crockpot.
• Cover and cook on LO heat 9-11 hours or until vegetables are tender.
• Stir in the frozen vegetables which have been thawed. Cover and cook on HI heat 1 hour.
• Serve with Parmesan cheese.