Meatball Stone Soup

• frozen italian meatballs16 ounces
• beef broth↗28 ounces
• diced Italian tomatoes29 ounces

  undrained

• potato↗1

  chopped

• onion↗1

  chopped

• garlic powder↗1 teaspoon
• frozen mixed vegetables1 lb
• parmesan cheese↗3⁄4 cup

Step-by-step instructions

1. 1

   Mix frozen meatballs, broth, tomatoes, potato, onion, and garlic powder together in a crockpot.

2. 2

   Cover and cook on low heat setting for 9 hours, or until vegetables are tender.

3. 3

   Stir in frozen mixed vegetables. Cover and cook on high heat for 1 hour.

4. 4

   To serve, pour into bowls, and top with parmesan cheese.