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Crockpot Italian Meatball Soup

Warm up your winter with a bowl of Hearty Crockpot Italian Meatball Soup! This comforting dish combines tender meatballs, vibrant vegetables, and aromatic herbs, all simmered to perfection in a slow cooker. Perfect for family gatherings or cozy nights, it offers effortless preparation with richly blended flavors. Customize your soup with seasonal veggies or dietary options, and bring joy to your table with a meal everyone will love. Enjoy simplicity and warmth in every spoonful!
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Ingredients
  

1 pound frozen or fresh Italian meatballs

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, chopped

1 (14.5 oz) can diced tomatoes (with their juice)

4 cups chicken or vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

2 cups baby spinach

1 cup cooked small pasta (ditalini or orzo work well)

½ cup grated Parmesan cheese (for serving)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Base: In your crockpot, add the diced onion, minced garlic, sliced carrots, and chopped celery. These aromatic vegetables will infuse your soup with flavor as they cook.

    Add the Meatballs: Place the frozen or fresh Italian meatballs on top of the vegetables. If using frozen meatballs, there’s no need to thaw them – they will cook perfectly in the soup.

      Incorporate Tomatoes & Broth: Pour the can of diced tomatoes over the meatballs and vegetables. Then, add the chicken or vegetable broth until everything is submerged.

        Season the Soup: Sprinkle in the dried basil, oregano, thyme, and bay leaf. Season with salt and pepper to taste, keeping in mind that the broth may already have some saltiness.

          Cook the Soup: Cover and set your crockpot on low for 6-8 hours or on high for 3-4 hours. The longer cooking time will allow the flavors to meld beautifully.

            Finishing Touches: About 30 minutes before serving, add the baby spinach and cooked pasta to the crockpot. Stir and re-cover, allowing the spinach to wilt and the pasta to heat up.

              Serve: Once done, discard the bay leaf and give the soup a good stir. Ladle the soup into bowls, garnish with freshly chopped parsley, and sprinkle grated Parmesan cheese on top for that extra flavor boost.

                Enjoy: Serve hot with crusty bread on the side for a wholesome meal!

                  Prep Time, Total Time, Servings: 20 minutes | 6-8 hours (slow cooker) | 6 servings