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Slow-Cooked Meatball Soup

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 5-1/4 hours

Makes

10 servings (about 3-1/2 quarts)

Updated: Oct. 31, 2023

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

Slow-Cooked Meatball Soup

Slow-Cooked Meatball Soup Recipe photo by Taste of Home

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 11 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.

Nutrition Facts

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