Slow-Cooked Meatball Soup
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
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
Reviews
Delicious! I ended up simmering this soup on the stove because I didn't get it into the slow cooker early enough. I added fresh garlic along with the other vegetables and cooked them in some olive oil before adding all the other ingredients. Family loved it. Great on a chilly fall evening! Will definitely make again.....this time in my slow cooker!
This recipe is delicious. I halved the recipe except for the spices. I also omitted the spinach since I did not have any. It cooked in the slow cooker and was ready in 5 hours. We will be having this recipe again. Volunteer Field Editor
made it today, it was great! would make again.
What's the conversion to use a instant pot pressure cooker? I'm so spoiled. I don't use my crock pot anymore
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!!!