You can easily adjust this slow cooker meatball soup to your taste, by adding different kinds of vegetables.
If you’re making this with homemade meatballs, it’s probably going to turn out even more amazing! I took the easy road and used frozen meatballs, and it was still delicious. Feel free to tweak the seasonings, too – in our house, we all like hot and spicy food so I added a little bit of hot sauce and paprika to this. We are going to be having this soup once a week, through the winter months! How about you?
1 yellow onion
1 medium potato
1 pound frozen meatballs (Italian seasoned)
3 cups Swanson vegetable or beef stock
2 (14.5 oz) cans diced tomatoes (seasoned, if preferred)
1/2 teaspoon McCormick garlic powder
1/4 teaspoon ground black pepper
1 (12 to 16-ounce) package frozen mixed vegetables
Peel and chop the onion. Peel and dice the potato.
Combine all the ingredients, EXCEPT the frozen vegetables, in your slow cooker.
Cover and cook on low setting for about 6 to 8 hours, until potatoes are tender.
Add the frozen veggies and stir. Cook for another 30-40 minutes until the vegetables are tender.
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Quick tip: Try chicken meatballs for this!