Description
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
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.
