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Combine frozen meatballs, broth, water and tomatoes in a 3-4 quart crockpot. Cover and cook on LOW for 9-10 hours or until meatballs are tender when pierced with a fork. Stir in the frozen vegetables and mix well.

Serving Size : 6 2 cups water 1 cup corn -- whole kernel 1 cup potato -- chopped 1 cup celery -- chopped 1/2 cup carrot -- sliced 1/2 cup onion -- chopped 2 cubes beef bouillon 1 jar cheez whiz -- (16 oz) meatballs 1 pound ground beef 1/4 cup bread crumbs 1 large egg 1/2 teaspoon salt 1/2 teaspoon

Easy Crockpot Meatball Soup is a fabulous four ingredient recipe that you can make in four hours cooking on high. I often fiddle with this recipe; this time, instead of the frozen mixed vegetables, I added baby carrots, chopped onions, and minced garlic. Serve it with Onion Scones hot from the oven,

I just finished another cookbook, and I don't feel like cooking! It's also so cold outside that I don't want to go out for dinner. So I'm turning to my Crockpot and Five Ingredient Recipes . Crockpot Meatball Soup (pictured) uses just four ingredients. It's delicious paired with

Meatball soup with corn and potatoes and Cheez Whiz. This meatball soup with cheese is made in the crockpot or slow cooker.

Put lentils in a saucepan with enough water to cover. Bring to a boil and boil for three minutes. Remove from heat and let stand for one hour. Return to the heat and simmer for 45 minutes, until tender. Check and add water if needed. Drain lentils and transfer to crockpot. Heat oil in a skillet over
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Crockpot Meatball Soup Recipes