Crockpot, Soups, Chowders, and Stews

Meatball Stone Soup

“Stone Soup” is a children’s folktale that tells an optimistic story of townspeople sharing ingredients from their cupboards and an actual stone to make a pot of soup.


  • 1 bag (16 oz) frozen cooked Italian-style meatballs
  • 1 carton (32 oz) beef flavored broth
  • 2 cans (14.5 oz each) diced tomatoes with Italian herbs, undrained
  • 1 medium potato, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • ¼ teaspoon garlic-pepper blend
  • 1 bag (1 lb) frozen mixed vegetables


1 In 3 1/2- to 4-quart slow cooker, mix frozen meatballs, broth, tomatoes, potato, onion and garlic-pepper blend.

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

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

Make this hot and hearty soup the main course of a simple meal. Serve with whole-grain rolls or bread, or assorted crackers.

Sprinkle with freshly grated Parmesan or Romano cheese.


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