Slow-Cooked Meatball Soup Recipe
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
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 10
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
slow cooker
- 1 bay leaf
- 1/4 teaspoon pepper
- 1 small onion chopped
- 2 cups water
- 1 teaspoon italian seasoning
- grated parmesan cheese
- 2 celery ribs sliced
- 3 medium carrots sliced
- 1 package (24 ounces) frozen fully cooked italian me thawed
- 1 carton (32 ounces) beef broth
- 2 cans (14-1/2 ounces each) italian diced tomatoes undrained
- 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)
- Carbohydrate 3.03445845992913 g
- Cholesterol 0.09166666652 mg
- Fat 0.111887919824112 g
- Fiber 0.770378697354977 g
- Protein 0.362099322051285 g
- Saturated Fat 0.0386992307403958 g
- Serving Size 1 1 serving (77g)
- Sodium 16.6487141016186 mg
- Sugar 2.26407976257415 g
- Trans Fat 0.0236427115355266 g
- Calories 13 calories
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
