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Prepare a large baking sheet with parchment paper.
In a large bowl combine meatball ingredients.
Pinch off a small portion of the mixture to create 1 inch meatballs.
Roll in your hands, then transfer to your baking sheet. Meatballs can sit close together, just not touching.
Continue process. If preparing meatballs ahead; cover baking sheet with plastic wrap to store overnight in the fridge.
When ready to proceed, bake meatballs at 350 degrees for 10 minutes.
Add chicken broth, tomato paste, garlic, seasonings and meatballs to slow cooker.
Cover and cook on high for 2 hours or on low for 4 hours.
Add pasta and spinach, cook 30 minutes more.
Divide among bowls. Enjoy.
Can be easily frozen. Label container well with contents.
You can even do the prep work a day ahead! Prepare the meatballs on day 1, chill overnight and prepare the soup the next day. It�ll feel less labor intensive that way. The actual soup part is real easy. Many recipes I feel can be altered to your liking, change up the meats etc but when it comes to the soups � take them as they are. I promise if you like the ingredients, you�ll love this soup. It�s hearty and a mix of healthy and sinful. I guess it kind of sits somewhere in the middle.
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