Let the slow cooker do the work for you! Enjoy a comforting bowl of this Italian-style meatball soup on a chilly day.
Instructions
- In 6-quart slow cooker, stir tomatoes with their juice, stock, meatballs, salt, pepper and 1 ½ cups water; cover and cook on high 2 hours or low 4 hours.
- Stir in spinach and pasta; cook on high 45 minutes or on low 1 hour or until pasta is tender. Makes about 12 cups.
- Serve soup garnished with cheese, if desired.
Credit:
This recipe was created and provided by Weis Markets from their HealthyBites™ Magazine.