Shop Ingredients 
Slow Cooker Italian Meatball Soup
Prep: 5 minutes
Slow Cook: 2 hours 45 minutes • Serves: 8
2 cans (14.5 ounces each) PICS petite diced tomatoes with onion, celery and green bell pepper
1 container (32 ounces) PICS unsalted chicken stock
1/2 (40-ounce) bag frozen Italian-style bite size meatballs (about 40 meatballs)
1/2 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
1 bag (10 ounces) PICS frozen chopped spinach
2 cups dry PICS ditalini
PICS grated Parmesan cheese for garnish (optional)
1 container (32 ounces) PICS unsalted chicken stock
1/2 (40-ounce) bag frozen Italian-style bite size meatballs (about 40 meatballs)
1/2 teaspoon PICS salt
1/2 teaspoon PICS ground black pepper
1 bag (10 ounces) PICS frozen chopped spinach
2 cups dry PICS ditalini
PICS grated Parmesan cheese for garnish (optional)
1.In 6-quart slow cooker, stir tomatoes with their juice, stock, meatballs, salt, pepper and 1-1/2 cups water; cover and cook on high 2 hours or low 4 hours.
2.Stir in spinach and pasta; cook on high 45 minutes or on low 1 hour or until pasta is tender. Makes about 12 cups.
3.Serve soup garnished with cheese, if desired.
Approximate nutritional values per serving (1-1/2 cups):
416 Calories, 16g Fat (6g Saturated), 33mg Cholesterol, 1127mg Sodium,
47g Carbohydrates, 6g Fiber, 8g Sugars, 1g Added Sugars, 21g Protein