Meatball Soup
This super easy recipe is great to make before heading out the door in the morning. The smell of a homecooked dinner awaits, and with very little effort. It’s a weeknight dinner win! To make it even heartier, serve over Della Terra pasta.
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Ingredients
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- 1 dozen meatballs from 1 bag frozen Italian-style mushrooms
- 8 Ounce package J-M sliced mushrooms
- 1 cup fresh green beans, cut into 1-inch pieces
- 2 carrots, sliced
- 6 small red potatoes, chopped
- 1 medium zucchini, sliced
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 1 (28) ounce can diced tomatoes
- 1 can kidney beans, rinsed and drained
- 1/2 pound Bar-S Fully Cooked Bacon, warmed and crumbled
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon Head Country All-Purpose Championship Seasoning
- 3 cups chicken broth
- 3 cups water
- 1/4 cup chopped Scissortail Farms parsley
- Grated parmesan cheese
- Combine all ingredients, except fresh parsley and Parmesan cheese, in slow cooker.
- Cook on low for 8 hours. Season with salt and pepper.
- Garnish each bowl with parsley and parmesan cheese.