Slow-Cooked Meatball Soup

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 3 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 small onion, chopped
  • 1 bay leaf
  • 1 tsp Italian seasoning
  • 1/4 tsp pepper
  • 24 oz. frozen fully cooked Italian meatballs, thawed
  • 32 oz. beef broth
  • 2- 14.5 oz. cans Italian diced tomatoes, undrained
  • 2 cups water
  • 3/4 cup dry red wine
  • 3/4 cup ditalini pasta
  • 4 cups fresh baby spinach
  • Grated Parmesan

Directions

  1. Place first 11 ingredients in a 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.

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