Save on Pinterest

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
  • Total Time
    Prep: 15 min. Cook: 5-1/4 hours
  • Makes
    10 servings (3-1/2 quarts)

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.
Editor's Note: This recipe was tested with Johnsonville Classic Italian Style Meatballs.
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.

Recommended Video