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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