Let me be honest, I could eat meatballs every night for dinner. They are always so delicious and always a hit at my dinner table. This is my easy weeknight spin on a classic. So much goodness in every bowl. And psssst: I didn’t add as much broth to this bowl so you could actually see what’s inside the soup 🙂 .
This recipe serves four.
1 bag of frozen meatballs
1 onion, chopped
4 cups of beef stock
2 teaspoons garlic powder
1 (15 oz) can of tomato sauce
1 (14 oz) can of diced tomatoes
1 (10 oz) box of frozen and defrosted spinach, thawed with all excess water squeezed out
1 (10 oz) package of frozen carrots
1 box (about 4 cups or so) of a short cut pasta
Grated Parmesan cheese to garnish
chopped cilantro or parsley to garnish
Add your frozen meatballs, onion, beef stock, garlic powder, tomato sauce and diced tomatoes in your slow cooker. Cover and cook on low 6 to 7 hours or on high 3 to 4 hours. About 20 minutes before you’re ready to eat, stir in your spinach, frozen carrots and pasta. Cover and turn the slow cooker to high for the last 20 minutes. When you’re ready to serve, ladle soup into bowls and garnish with Parmesan cheese and either a little chopped cilantro or parsley.
Happy slow cookin’!