Description
An easy dump and go slow cooker soup made with tender meatballs, potatoes, vegetables and Parmesan cheese in a creamy, savory broth.
Ingredients
Scale
- 16 oz frozen Italian meatballs
- 2 tsp dried onion
- 1 tsp garlic powder
- 2 carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cups beef or chicken broth
- 20 oz russet potatoes, peeled and cut into 1/2 inch cubes
- 1 tsp Worcestershire sauce
- 1/2 cup frozen corn
- 1 tsp Italian seasoning
- 1 tsp black pepper
- Pinch of salt
- 2 Tbsp tomato paste
- 1 (12 oz) can evaporated milk
- 1/2 cup shredded parmesan cheese
Instructions
- Add meatballs, onion, garlic powder, carrots, celery, broth, potatoes, Worcestershire, corn, Italian seasoning, pepper, salt and tomato paste to slow cooker and stir.
- Cover and cook on high for 3 hours or on low for 4-5 hours.
- Stir in the evaporated milk and the parmesan.
- Ladle into bowls and serve.
- Category: Soup
- Method: Slow Cooker