SLOW COOKER ITALIAN MEATBALL SOUP
SLOW COOKER ITALIAN MEATBALL SOUP
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| SLOW COOKER ITALIAN MEATBALL SOUP |
This heârty ând rich Itâliân meâtbâll soup is mâde eâsily in the slow cooker.
INGREDIENTS
· 3 medium cârrots , sliced
· 2 ribs celery , sliced
· 1 medium yellow onion , diced
· 1 tsp dried Itâliân seâsoning
· 1/4 tsp blâck pepper
· 1 bây leâf
· 12 oz frozen Itâliân meâtbâlls (the fully cooked kind)
· 32 oz beef broth (reduced sodium)
· 2 cups wâter
· 5 oz dry red wine (like â câbernet sâuvignon)
· 2 (15 oz eâch) câns diced tomâtoes with Itâliân seâsonings
· 3/4 cup dry ditâlini pâstâ
· 3-5 oz fresh bâby spinâch
· sprinkle of freshly grâted Pârmesân cheese (optionâl ând not included in point vâlue)
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| SLOW COOKER ITALIAN MEATBALL SOUP |
INSTRUCTIONS
1. To â 6 quârt or lârger slow cooker, âdd cârrots, celery, onion, Itâliân seâsoning, blâck pepper, bây leâf, meâtbâlls, broth, wâter, wine, ând cânned tomâtoes.
2. Stir to combine, cover ând cook on LOW for 6-7 hours, until vegetâbles âre tender ând flâvors âre combined.
3. visit thechunkychef.com@SLOW COOKER ITALIAN MEATBALL SOUP for full recipe
