Slow-Cooker Italian Meatball Soup

Slow-Cooker Italian Meatball Soup
Write a review
Print
Ingredients
  1. 1 bag (16 oz) frozen cooked Italian meatballs, thawed
  2. 1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
  3. 1 cup water
  4. 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
  5. 1 can (19 oz) Progresso® cannellini beans, drained
  6. 1/3 cup shredded Parmesan cheese
Instructions
  1. 1In 3- to 4-quart slow cooker, mix all ingredients except cheese.
  2. 2Cover; cook on Low heat setting 8 to 10 hours.
  3. 3Garnish individual servings with cheese.
Holidays https://holidayspage.net/