Slow Cooker Vegetable and Meatball Soup

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Ingredients

For the Meatballs

  • 1 pound ground round
  • 2/3 cup fresh white breadcrumbs
  • 2 teaspoons minced garlic
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup grated Romano cheese
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons milk
  • 1 large egg, lightly beaten
  • Salt and black pepper to taste

For the Soup

  • 4 cups of vegetable or chicken broth
  • 4 cups of tomato juice
  • 1 tablespoons dried basil leaves
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon pepper
  • 2 carrots, sliced (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 cup of sliced mushrooms
  • 2 cloves of garlic, finely chopped
  • 1 28 ounce can diced tomatoes, un-drained
  • 1 1/2 cups uncooked rotini pasta
  • Shredded Parmesan cheese

Directions

  1. Place all ingredients for the meatballs in a large bowl and mix gently. Using a teaspoon, make 30 to 40 meatballs. Sauté in olive oil until lightly brown. Set aside. (Fully cook meatballs if refrigerating overnight.)
  2. Place all ingredients, except pasta and Parmesan cheese in a 4 to 5 quart slow cooker. Add meatballs. Cover and cook on low 7 to 8 hours. Stir in pasta. Cover and cook on high for 15 to 20 minutes or until pasta is tender.
  3. Sprinkle each serving with cheese. Makes 12 servings. This soup can be made without the meatballs and it is just as good.

https://www.cutco.com/learn/slow-cooker-vegetable-and-meatball-soup