If you love slow cooker soup recipes, you will love this mini meatball soup recipe.
It combines tasty pork and beef meatballs, flavored with Italian seasonings and Parmesan cheese and cooks them in chicken broth for a lighter soup. Add a little pasta and you have a light and delicious Italian soup recipe that is very easy to prepare.
2cupsbaby spinach, packed, coarsely chopped, or chopped escarole
2cupspasta, such as elbows, tubetti, small shells or stars, cooked
Freshly grated Parmesan cheese, optional
Instructions
In a large bowl, combine the beef, pork, Parmesan, bread crumbs, eggs, parsley, salt and pepper. Using your hands, roll the meat mixture into 3/4-inch meatballs. Place the meatballs in your slow cooker stoneware. Gently pour in the broth.
Cover and cook on Low for 8 to 9 hours or on High for 4 1/2 to 5 hours, until the soup is bubbling and meatballs are cooked through.
Stir in the spinach. Cover and cook on High for 10 to 15 minutes or until greens are wilted, bright green and tender. Stir in the cooked pasta.
Ladle the hot soup into bowls and sprinkle with additional Parmesan, if desired.