Meatball Stone Soup Recipes

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.

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.

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.

MEATBALL SOUP

Steps:

• Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
• Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

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.

MEATBALL SOUP

Steps:

• In a small bowl, combine the first 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Brown meatballs in a large saucepan; drain. Add broth, beans, tomatoes, carrot and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add pasta; simmer until meat is no longer pink and pasta is tender, 10 minutes longer. If desired, top with minced fresh parsley and additional grated Parmesan cheese. Freeze Option: Divide cooled soup in 1-1/2 cup portions; freeze up to 3 months.

MEATBALL & TOMATO SOUP

Steps:

• Heat the oil in a saucepan. Fry the onion and peppers for 7 mins, then stir through the garlic and chilli flakes and cook for 1 min. Add the tomatoes, giant couscous and veg stock and bring to a simmer.
• Season to taste, then add the meatballs and spinach. Simmer for 5-7 mins or until cooked through. Ladle into bowls and top with the basil and some parmesan, if you like.

HEARTY ITALIAN MEATBALL SOUP

Steps:

• Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.