"Even when the rainbow seems to pass right by me....I'm still finding Gold in the clouds....."

18 February 2017

Slow-Cooked Meatball Soup

In our house, we really like slow cooker meals, especially during the work week and most especially during the autumn-spring months.  Last week I discovered a super yummy meatball soup that I tweaked just slightly (using turkey meatballs vs beef/sausage).  It's easy to throw together before leaving for work.

image courtesy of taste of home


3 medium carrots, sliced
1/2 frozen peas
1 small onion, chopped
1 bay leaf
1 tsp Italian seasoning
dash of pepper
1 pkg (24 oz)  frozen fully cooked turkey meatballs
1 carton (32 oz) low sodium beef broth
2 cans (14 oz each) Italian diced tomatoes, undrained
2 c. water
3/4 c. dry red wine or additional water
3/4 c. ditalini or other small pasta
4 c. fresh baby spinach
grated Parmesan cheese

  • Place first 11 ingredients into a slow cooker.  Cover and cook on low for about 6 hours.
  • Stir in pasta; cover and cook on high until pasta is tender, about 15 minutes.
  • Discard the bay leaf and stir in the spinach until it wilts.
  • Place in large soup bowls and serve with grated Parmesan cheese on top.
Meatball Soup
Cheddar Garlic Biscuits (we use the Red Lobster mix)
or Garlic breadsticks
Fruit cup with melon, grapes, strawberries


as with all posts under the faithfixes label, you do have permission to copy and print this recipe.

1 comment:

At Rivercrest Cottage said...

Your meatball soup looks yummy. I use hamburger for a similar soup, but mine never looks as good as yours!