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SLOW COOKER ITALIAN MEATBALL SOUP
SLOW COOKER ITALIAN MEATBALL SOUP
Healthy recipes offer you Slow-Cooker Italian Meatball Soup, we hope you like it
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Course: Soup
Cuisine: American
Keyword: Slow-Cooker Italian Meatball Soup
Prep Time: 10 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 10 minutes minutes
Servings: 5
Ingredients
- 3 MEDIUM CARROTS , SLICED
- 2 RIBS CELERY , SLICED
- 1 MEDIUM YELLOW ONION , DICED
- 1 TSP DRIED ITALIAN SEASONING
- 1/4 TSP BLACK PEPPER
- 1 BAY LEAF
- 12 OZ FROZEN ITALIAN MEATBALLS (THE FULLY COOKED KIND)
- 32 OZ BEEF BROTH (REDUCED SODIUM)
- 2 CUPS WATER
- 5 OZ DRY RED WINE (LIKE A CABERNET SAUVIGNON)
- 2 (15 OZ EACH) CANS DICED TOMATOES WITH ITALIAN SEASONINGS
- 3/4 CUP DRY DITALINI PASTA
- 3-5 OZ FRESH BABY SPINACH
- SPRINKLE OF FRESHLY GRATED PARMESAN CHEESE (OPTIONAL AND NOT INCLUDED IN POINT VALUE)
Instructions
- TO A 6 QUART OR LARGER SLOW COOKER, ADD CARROTS, CELERY, ONION, ITALIAN SEASONING, BLACK PEPPER, BAY LEAF, MEATBALLS, BROTH, WATER, WINE, AND CANNED TOMATOES.
- STIR TO COMBINE, COVER AND COOK ON LOW FOR 6-7 HOURS, UNTIL VEGETABLES ARE TENDER AND FLAVORS ARE COMBINED.
- STIR IN DITALINI PASTA, COVER AND COOK ON HIGH FOR 15 MINUTES, UNTIL PASTA IS TENDER. REMOVE BAY LEAF AND STIR IN SPINACH UNTIL WILTED.
- SERVE HOT, WITH FRESHLY GRATED PARMESAN CHEESE IF DESIRED (THIS IS NOT INCLUDED IN THE POINT VALUE).
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