Description

This soup brings together the classic comfort of Italian cuisine with the convenience of slow-cooking, creating a dish that’s both traditional and effortless.

Ingredients

For the Meatballs and Base:

1 pound small meatballs (beef or turkey)
1 small onion, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
4 cups chicken broth
2 cups water
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper, to taste

Final Touches:

½ cup acini di pepe pasta or other small pasta
3 cups fresh spinach, chopped
Grated Parmesan cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the meatballs if not using pre-made. If using homemade, ensure they are small and compact for even cooking. Place the meatballs in the bottom of the crock pot as the first layer.

2. Add the finely chopped onion, diced carrots, and diced celery on top of the meatballs.

3. Sprinkle dried basil, dried oregano, salt, and black pepper over the ingredients.

4. Carefully pour the chicken broth and water over all ingredients, ensuring everything is well submerged.

5. Cover the crock pot and cook on low for 6–7 hours or on high for 3–4 hours.

6. About 30 minutes before serving, add the acini di pepe pasta and stir to incorporate.

7. Stir in the chopped fresh spinach during the last 10–15 minutes of cooking until wilted.

8. Taste and adjust seasoning with more salt and pepper if needed.

9. Serve hot with grated Parmesan cheese on top.

Notes

For homemade meatballs, prepare them the night before and refrigerate to save time.

You can use any small pasta if acini di pepe is unavailable.

Add extra broth or water if the soup thickens too much after cooking.

This soup stores well in the fridge for up to 4 days and is great for meal prep.