Slow Cooked Meatball Soup Recipe

Ingredients

3 medium carrots, sliced2 celery ribs, sliced1 small onion, chopped1 bay leaf1 teaspoon Italian seasoning1/4 teaspoon pepper1 package (24 ounces) frozen fully cooked Italian meatballs, thawed1 carton (32 ounces) beef broth2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained2 cups water3/4 cup dry red wine or additional water3/4 cup ditalini or other small pasta4 cups fresh baby spinach (about 5 ounces)Grated Parmesan cheese

Preparation

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.