Crockpot Italian Meatball Soup |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cool weather is just around the corner here in the Phoenix area, so I thought i'd better look up my cool weather recipes. This delicious, easy-to-make soup is perfect for a hectic evening. Ingredients:
1 (1 lb) bag frozen meatballs, precooked and thawed |
1 -2 tablespoon olive oil |
1 onion, chopped |
4 -5 garlic cloves, minced |
5 (14 ounce) cans chicken broth |
1 cup water |
1 (28 ounce) can crushed tomatoes, undrained |
1 tablespoon italian seasoning |
2 carrots, peeled and sliced |
1 cup small shell pasta |
2 cups spinach, thinly sliced |
Directions:
1. In a large saucepan, preheat olive oil. Saute the onions until softened.
2. Add the garlic, chicken broth, water, tomatoes with juice, and seasoning. Bring to a boil, reduce heat and simmer a couple of minutes.
3. Add the carrots, pasta and spinach. Cook 10 minutes or until carrots are tender and pasta is al dente.
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