Looking for a great weeknight dinner idea? Give this Italian meatball soup a try! Full of vegetables, hearty meatballs and pasta, you’d never know it was only 4 smart points.
This hearty and rich Italian meatball soup is made easily in the slow cooker.
INGREDIENTS
- 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)
INSTRUCTIONS
- 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).
Recipe Adapted From thechunkychef.com
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