Freshly grated Parmesan cheese for serving (optional)
Ideal slow cooker size: 4- to 6-Quart.
In a slow cooker, stir together the meatballs, broth, tomatoes, mushrooms, potato, onion, Italian seasoning, garlic powder, salt and pepper.
Cover and cook on LOW for 6 to 8 hours, until the vegetables are tender.
Turn the slow cooker to HIGH and add the frozen mixed vegetables. Cover and cook for one additional hour, or until the vegetables are tender.
Taste and add more salt and pepper to taste.
Sprinkle with freshly grated Parmesan cheese if desired.
Bulk up this yummy crockpot Italian meatball soup even further by adding more vegetables. I think chopped spinach or kale would be good.And if you prefer your vegetables well done, stir them in at the beginning with everything else.Serving size: 1-½ cups5*SmartPoints (Green plan)4*SmartPoints (Blue plan)4*SmartPoints (Purple plan)6*PointsPlus (Old plan)
CrockPot Italian Meatball Soup Recipe
Amount Per Serving (1 -½ cups)
Calories 250Calories from Fat 85
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/crockpot-italian-meatball-soup/