Slow Cooker Meatball Parmesan Soup

Yields 6-8

Crock-pot Meatball Parmesan Soup

This recipe has all the flavors of a cheesy meatball parm sub-- just made into a soup!

5 minPrep Time

6 hrCook Time

6 hr, 5 Total Time

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Ingredients

• 1 LB Frozen Italian meatballs
• 24 oz jar of Parmesan Romano Sauce
• 4 cups beef broth (for day of cooking)
• 1 pound baby carrots
• 3 sweet peppers seeded and chopped
• 1 large yellow onion diced
• 1 (14.5 ounce) can diced tomatoes

Instructions

1. Combine all ingredients in slow cooker.
2. Cover, and cook on “low” for 8 hours.
3. To Freeze and Cook Later
4. Combine all ingredients (except stock) in a large zip-top freezer bag. Remove as much air as possible, seal, and freeze for up to three months. When ready to cook, thaw in the refrigerator overnight and add to slow cooker with stock. Cook on LOW for 8 hours.