Italian Meatball Soup

Here's a recipe for a great soup I found on the Betty Crocker website

1 bag (16 oz) frozen cooked Italian meatballs, thawed

1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)

1 cup water

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1 can (19 oz) Progresso® cannellini beans, drained

1/3 cup shredded Parmesan cheese 

 

• 1 In 3- to 4-quart slow cooker, mix all ingredients except cheese.
• 2 Cover; cook on Low heat setting 8 to 10 hours.
• 3 Garnish individual servings with cheese.