Name: Low-fat Italian meatball soup in the slow cooker
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: Italian
Ingredients: 70g carrots, matchstick cut; 2 stalks celery, chopped; 1 brown onion, chopped; 1 cup frozen Italian vegetable mix or chunky frozen stir fry vegetable mix (ideally with baby corn, sugar snap peas etc); 1 teaspoon Italian seasoning or mixed herbs; Salt & pepper to taste; 1 bay leaf; 350g frozen meatballs; 900ml beef stock; 230ml water; 145ml dry red wine; 2 x 425g cans chopped tomatoes with basil; 250g dry ditalini pasta (if you can’t get this then macaroni would work well too); 125g fresh spinach, ribbon cut; Parmesan cheese, for garnish

Description

This Italian meatball soup is perfect for all the family and easy to make on a budget with quick easy preparation and the slow cooker doing the rest for you!

Ingredients

Scale

70g carrots, matchstick cut

2 stalks celery, chopped

1 brown onion, chopped

1 cup frozen Italian vegetable mix or chunky frozen stir fry vegetable mix (ideally with baby corn, sugar snap peas etc)

1 teaspoon Italian seasoning or mixed herbs

Salt & pepper to taste

1 bay leaf

350g frozen meatballs

900ml beef stock

230ml water

145ml dry red wine

2 x 425g cans chopped tomatoes with basil

250g dry ditalini pasta (if you can’t get this then macaroni would work well too)

125g fresh spinach, ribbon cut

Parmesan cheese, for garnish

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Instructions

Combine all ingredients except spinach, pasta, and parmesan in the slow cooker

Cook on low for 6-7 hours

Stir in pasta, cook on high for 15 minutes or until pasta is tender

Add spinach, cook until wilted

Garnish with parmesan, serve, and enjoy!