Ingredients

The following ingredients have 10 Servings
  • 3 medium carrots (, sliced)
  • 2 ribs celery (, sliced)
  • 1 medium yellow onion (, diced)
  • 1 tsp dried Italian seasoning
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 12 oz frozen Italian meatballs ((the fully cooked kind))
  • 32 oz beef broth ((reduced sodium))
  • 2 cups water
  • 5 oz dry red wine ((like a cabernet sauvignon))
  • 2 (15 oz each) cans diced tomatoes with Italian seasonings
  • 3/4 cup dry ditalini pasta
  • 3-5 oz fresh baby spinach
  • sprinkle of freshly grated Parmesan cheese ((optional and not included in point value))

Instruction

  • To a 6 quart or larger slow cooker, add carrots, celery, onion, Italian seasoning, black pepper, bay leaf, meatballs, broth, water, wine, and canned tomatoes.
  • Stir to combine, cover and cook on LOW for 6-7 hours, until vegetables are tender and flavors are combined.
  • Stir in ditalini pasta, cover and cook on HIGH for 15 minutes, until pasta is tender. Remove bay leaf and stir in spinach until wilted.
  • Serve hot, with freshly grated Parmesan cheese if desired (this is not included in the point value).