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One of the most delightful aspects of making Cozy Crockpot Italian Meatball Soup is the slow cooking process. This method not only allows for convenience but also enhances flavors significantly. When you let the soup simmer for several hours, the ingredients meld together beautifully. The meatballs absorb the savory broth, while the vegetables soften and release their natural sweetness. Typically, you should allow the soup to cook for at least 6 to 8 hours on low or 3 to 4 hours on high. The longer cooking time promotes the breakdown of tough fibers in the meat and vegetables, resulting in a rich and hearty soup that is bursting with flavor.

Crockpot Italian Meatball Soup

Warm up your chilly evenings with Cozy Crockpot Italian Meatball Soup, a heartwarming delight perfect for family dinners or quiet nights at home. This effortless recipe blends tender meatballs, vibrant vegetables, and flavorful herbs, all simmering together for a rich, satisfying meal. With minimal prep and the convenience of a slow cooker, you can enjoy hearty bites that evoke the warmth of Italian home cooking. Dive into a bowl of comfort and experience a taste of Italy today!
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Ingredients
  

1 pound frozen Italian-style meatballs

4 cups low-sodium chicken or vegetable broth

1 can (14.5 oz) diced tomatoes, undrained

1 cup carrots, diced

1 cup celery, diced

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon Italian seasoning

Salt and pepper to taste

2 cups fresh baby spinach

1 cup small pasta (like ditalini or orzo)

Grated Parmesan cheese for serving

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Vegetables: In a large bowl, combine the diced carrots, celery, and onion. Set aside.

    Layer the Ingredients in the Crockpot: Start by placing the frozen meatballs at the bottom of the crockpot. Next, add the prepared vegetable mixture over the meatballs.

      Add Broth and Tomatoes: Pour the chicken or vegetable broth over the meatballs and vegetables. Then, add the can of diced tomatoes (with their juice).

        Season the Soup: Add the minced garlic, dried basil, oregano, Italian seasoning, salt, and pepper. Stir gently to combine without breaking up the meatballs.

          Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or high for 3-4 hours until the vegetables are tender and meatballs are heated through.

            Add Pasta and Spinach: In the last 30 minutes of cooking, stir in the small pasta and fresh baby spinach. Cover and continue to cook until the pasta is al dente.

              Serve: Ladle the soup into bowls, garnish with grated Parmesan cheese and fresh parsley. Enjoy your warm, hearty bowl of Italian comfort!

                Prep Time, Total Time, Servings: 15 mins | 6-8 hrs | 6 servings