Slow-Cooked Meatball Soup Recipe

5 1 1
Slow-Cooked Meatball Soup Recipe
Slow-Cooked Meatball Soup Recipe photo by Taste of Home
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Slow-Cooked Meatball Soup Recipe

Read Reviews
5 1 1
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As a mother, I try to sneak as many veggies into my daughter's diet as I can. This savory soup with meatballs and pasta does the trick. Best of all, the whole family loves it! —Kymm Wills, Phoenix, AZ
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 5-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 5-1/4 hours

Ingredients

  • 3 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 small onion, chopped
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1 package (24 ounces) frozen fully cooked Italian meatballs, thawed
  • 1 carton (32 ounces) beef broth
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 2 cups water
  • 3/4 cup dry red wine or additional water
  • 3/4 cup ditalini or other small pasta
  • 4 cups fresh baby spinach (about 5 ounces)
  • Grated Parmesan cheese

Directions

Place first eleven ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours.
Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese. Yield: 10 servings (3-1/2 quarts).
Editor's Note: This recipe was tested with Johnsonville Classic Italian Style Meatballs.
Originally published as Slow-Cooked Meatball Soup in Simple & Delicious February/March 2017

Nutritional Facts

1-1/3 cups: 288 calories, 16g fat (7g saturated fat), 33mg cholesterol, 1173mg sodium, 23g carbohydrate (7g sugars, 3g fiber), 15g protein.

  • 3 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 small onion, chopped
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1 package (24 ounces) frozen fully cooked Italian meatballs, thawed
  • 1 carton (32 ounces) beef broth
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 2 cups water
  • 3/4 cup dry red wine or additional water
  • 3/4 cup ditalini or other small pasta
  • 4 cups fresh baby spinach (about 5 ounces)
  • Grated Parmesan cheese
  1. Place first eleven ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours.
  2. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese. Yield: 10 servings (3-1/2 quarts).
Editor's Note: This recipe was tested with Johnsonville Classic Italian Style Meatballs.
Originally published as Slow-Cooked Meatball Soup in Simple & Delicious February/March 2017

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KIRSYS User ID: 9222707 269702
Reviewed Jul. 19, 2017

"I just made this and I have to say YUM!!! This is my first time making it and I know I will be making it again! Thanks for this great recipe!!!"

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