Description
A comforting, nourishing soup featuring tender homemade meatballs slow-simmered with garden-fresh vegetables and wholesome broth. This rustic, hearty dish is perfect for busy days, allowing your slow cooker to meld deep, savory flavors into a balanced meal that feels like a warm hug. It is ideal for families seeking a simple, nutrient-dense dinner that supports a healthy lifestyle with minimal evening effort.
Ingredients
3/4 lb ground beef
3/4 lb ground turkey
3/4 cup panko breadcrumbs
3/4 cup finely grated parmesan cheese
1/2 cup finely grated onion
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 large egg, lightly beaten
8 cups low-sodium beef broth
1 cup carrots, sliced
1 cup celery, diced
1 cup onion, diced
2 cups fresh spinach
1 cup small pasta, such as ditalini or stars
Instructions
In a large bowl, gently combine the ground beef, turkey, breadcrumbs, parmesan, onion, garlic, parsley, and egg until just incorporated.
Form the mixture into small, uniform meatballs and set aside.
Place the sliced carrots, celery, and diced onion into the bottom of the slow cooker.
Carefully place the raw meatballs on top of the vegetables.
Pour the beef broth over the meatballs and vegetables.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
In the last 30 minutes of cooking, stir in the pasta.
Stir in the fresh spinach just before serving until wilted.
Notes
Use a light hand when mixing the meat to ensure the meatballs remain tender. If you prefer a thicker soup, you can pre-cook the pasta separately and add it before serving. Store leftovers in an airtight container for up to 3 days. Freezes well without the pasta.