Ingredients
- 1 medium onion, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 4 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
- 1 pound frozen pre-cooked meatballs
- 1 cup acini di pepe pasta, dry
- 2 cups baby spinach, chopped
- Grated Parmesan cheese, for topping
Instructions
- Place the chopped onion, carrots, celery, and minced garlic into a 6-quart slow cooker. Pour in the chicken broth and stir in the Italian seasoning, parsley, oregano, salt, and pepper.
- Cover and cook on high for 4 hours (or on low for 8 hours) so the flavors can meld.
- Add frozen meatballs and dry acini di pepe pasta, and cook for another 30 minutes until the pasta is tender and the meatballs are heated through. Stir in the chopped baby spinach to let it wilt, then serve hot topped with grated Parmesan cheese.
