Ingredients

The following ingredients have 6 Servings
  • 1 small or medium yellow onion, diced
  • 2 medium carrots, cut into ½ inch rounds
  • 2 ribs of celery, cut into ½ inch pieces
  • 1 pound frozen Italian-style meatballs
  • 3 ½ cups low sodium chicken broth
  • 2 cups low sodium beef broth
  • 2 tsp dried basil
  • 1 tsp garlic powder
  • 2 Tbsp onion soup mix
  • 1 Tbsp ketchup
  • ¼ tsp dried thyme
  • ¾ cup uncooked orzo pasta
  • Optional: 2 cups chopped spinach or kale

Instruction

  • Add onion, carrots, celery, meatballs, chicken broth, beef broth, basil, garlic powder, onion soup mix, ketchup and thyme into the slow cooker.
  • Cover and cook on low for 5-7 hours.
  • Add in the pasta and cover the slow cooker. Turn slow cooker to high. Let the pasta cook until tender, about 30 minutes.
  • Add in spinach or kale, if desired. Ladle into bowls and serve.