SLOW COOKED MEATBALL SOUP serves 8-10
3 medium carrots, sliced
2 celery ribs, sliced
1 small sweet onion, chopped
1/2 teaspoon ground bay leaf
1 teaspoon Italian seasoning
FRESH ground sea salt & black pepper
24 ounces thawed frozen fully cooked Italian meatballs**SEE NOTE
(2) 14-1/2 ounce cans Italian diced tomatoes, undrained
5 cups beef bone broth
1 cups water
1/2 cup dry red wine
- Add ingredients to a 6 quart slow cooker.
- Cover and cook on low 5-6 hours until vegetables are tender and flavors are blended.
3/4 cup ditalini or other small shell pasta
4 cups fresh baby spinach, trimmed
1 mini red peppers, sliced into rings
FRESH grated Parmesan cheese for serving
- Stir in pasta, cooking 15-20 minutes more on high until pasta is tender.
- Stir in spinach until wilted.
- Sprinkle with Parmesan cheese before serving.
NOTE:
- Tortellini makes a great substitution for the pasta for a more substantial soup.
- Homemade meatballs are truly wonderful if you have the time.