Sunday Brunch: Meatball Soup

Posted at 9:13 AM, Jan 10, 2016
and last updated 2016-01-10 10:13:28-05

Natalie Mikles shares her recipe for Meatball Soup. A great meal for these cold winter months! For more on Made in Oklahoma click here. 

Meatball Soup

2 dozen meatballs from 1 bag Fast Fixin Italian Style Meatballs

8-ounce package J-M sliced mushrooms

1 cup fresh green beans, cut into 1-inch pieces

2 carrots, sliced

6 small red potatoes, chopped

1 medium zucchini, sliced

1 yellow onion, chopped

4 cloves garlic, chopped

1 (28-ounce) can diced tomatoes

1 can kidney beans, rinsed and drained

½ pound Bar-S Fully Cooked Bacon, warmed and crumbled

1 teaspoon salt

1 teaspoon freshly ground pepper

½ teaspoon Head Country All-Purpose Championship Seasoning

3 cups chicken broth

3 cups water

¼ cup chopped fresh parsley

Grated Parmesan cheese

Cooking Instructions: 

1. Combine all ingredients, except fresh parsley and Parmesan cheese, in slow cooker. Cook on low for 8 hours. Season with salt and pepper. Garnish each bowl with parsley and Parmesan cheese.

2. Top with fresh Parmesan cheese, and you have comfort in a bowl with this soup.

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