Slow Cooker Meatball Stone Soup

By kayjayjohnson

Ingredients

• 1 bag (16 oz) frozen cooked Italian-style meatballs
• 1 carton (32 oz) Progresso® beef flavored broth
• 2 cans (14.5 oz each) diced tomatoes with Italian herbs, undrained
• 1 medium potato, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1/4 teaspoon garlic-pepper blend
• 1 bag (1 lb) frozen mixed vegetables

Preparation

Step 1

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.