Slow Cooker Meatball Stone Soup

Here are some the ingredients I bought today to make a new soup recipe,

Slow Cooker Meatball Stone Soup

Prep time: 10 minutes, cook in slow cooker 10 hours

1 bag (16 oz) frozen cooked Italian-style Meatballs  Aldi's $1.99

2 cans beef broth(14oz.) or 32 oz. Beef Broth from Aldi $1.29

2 cans (14.5 oz) diced tomatoes with Italian herbs, undrained

I bought the Aldi's diced tomatoes and just add Italian seasoning $.49 a can

1 medium potatos, chopped (1 cup)

1 medium onion (1/2 cup)

1/4 tsp. garlic-pepper blend

1 bag (1lb) frozen mixed vegtables (or I just add whatever frozen veggies I have on hand)Alidi's $.95 a bag

1. In slow cooker, mix frozen meatballs, broth, tomatoes, potatoe, onion and garlic-pepper blend

2. Cover, cook on Low heat setting 9-11 hours or until vegetables are tender.

3. Stir in frozen vegetables. Cover and cook on High heat setting 1 hour.

Serve with whole grain rolls or bread.  Sprinkle soup with grated Parmesan or Romano cheese

I will let you know tomorrow how it turns out!