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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
6
Meatball and Vegetable Soup
Description
One of my favorite supermarket shortcuts, pre-cooked frozen meatballs, make a star appearance in this super-easy and savory soup. Kids love meatballs, so I bet this will be a new favorite at your house. While this recipe does not cook in 30 minutes or less, I think it still qualifies as quick-n-easy because there is almost no prep time and your slow cooker does all the work.
add to shopping list Ingredients
1 (16-18 oz.) bag frozen cooked meatballs
1/2 (16 oz.) bag frozen mixed vegetables
1 (14 ½ oz.) can diced tomatoes (any flavor), undrained
1 packet dry mushroom gravy mix (you can use onion or brown gravy too)
1 1/3 cups water
1-1/2 tsp. dried Italian-style seasoning
¼ cup grated Parmesan cheese (optional)
Preparation
Put meatballs and frozen mixed vegetables in a 3 ½ - 4 qt. slow cooker. In a medium bowl, combine undrained tomatoes, gravy, water and basil; pour over meatballs and vegetables in slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Note: This recipe can be doubled. This recipe freezes well after cooking. One package brown, mushroom, or onion gravy mix can be substituted for the jar gravy. If using dry gravy mix, increase water to 1 1/3 cups.
Post a Question or Comment
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5/23/11
Kodasabrina says:
Made this a few days ago. I did make some small changes.
I sauteed 6 cloves of garlic, onions and pine nuts in EVOO and poured over meatballs. Also used chicken stock instead of water and sea salt, pepper and a bay leaf. My family absolutely
loved it. Cannot wait to make it again. Definitely 5 STARS.
