Slow Cooker Meatball Soup
Made with frozen Italian meatballs, beef broth, 2 types of tomatoes, and several seasonings, this delicious soup is easy to make and is sure to please the whole family.
Servings: 6
Ingredients
- 20 oz. frozen Italian style meatballs bite sized
- 2 ribs celery sliced
- 3 medium carrots sliced
- ½ medium yellow onion chopped
- 30 oz. fire roasted tomatoes
- 8 oz. tomato sauce
- 1 Tbsp. minced garlic
- 1 tsp. Italian seasoning
- 4 cups beef broth
- 1 ½ Cups ditalini pasta (uncooked)
- 2 cups fresh spinach
Instructions
- Add meatballs, celery, carrots, onions, tomatoes, tomato sauce, garlic, Italian seasoning, and beef broth to the slow cooker
- Cover and cook on high 4 hours or on low 6 hours.
- 15-30 minutes prior to serving add ditalini pasta to crockpot.
- Cover and cook until pasta is desired tenderness.
- Just before serving stir in fresh spinach until it is wilted. (1-2 minutes)
Notes
- If the soup needs to be thinned after cooking the ditalini pasta, add additional broth or water.
- Store leftovers covered in the fridge for up to 3 days.
- You can substitute any small pasta for the ditalini pasta.
Nutrition
Calories: 484kcal | Carbohydrates: 46g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 1081mg | Potassium: 763mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6782IU | Vitamin C: 12mg | Calcium: 113mg | Iron: 3mg
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