CrockPot Italian Meatball Soup
Ingredients
32 Ounces Frozen Italian Style Meatballs
2 Cups Low Sodium Beef Broth
1 Cup Water
14.5 Ounces Canned Diced Tomatoes With Basil, Garlic And Oregano
15.5 Ounces Canned Cannellini Beans (Drained And Rinsed)
⅓ Cup Shredded Parmesan Cheese (For Topping)
Directions
To a 6 quart or larger slow cooker add the frozen meatballs, beef broth, water, canned Italian style tomatoes and drained and rinsed cannellini beans. Stir to combine.
Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
Ladle soup into bowls and top each bowl with some shredded Parmesan cheese and enjoy!
