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Slow-Cooker Italian Meatball Soup Recipe – Just 4 Store-Bought Ingredients

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Slow-Cooker Italian Meatball Soup Recipe

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1 bag (16 oz) frozen cooked Italian meatballs, thawed
3 cups beef flavored broth (from 32-oz carton)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 can (19 oz-ish)  cannellini beans, drained
optional: 1/3 cup shredded Parmesan cheese

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1:  Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except cheese in cooker.

2:  Cover; cook on Low heat setting 8 to 10 hours.  Garnish individual servings with cheese when serving, if desired.

Darlene’s Tips: You can use any meatballs that you want. You can use any variety of canned tomatoes that you want. You can use any variety of canned beans that you want.   You can use grated parmesan cheese from a container instead of fresh if you want. You can add any other ingredients that you want. You can quickly heat this up in a pot instead of a slow cooker if you want. In other words, make this any way you want! Capiche?

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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