WEAKEN COOKER EUROPEAN MEATBALL SOUP

Another extraordinary feeling about this Romance meatball soup is that there's zip to pre-cook or brown… it all goes opportune in the lento cooker!

Ingredients

• 3 medium carrots, sliced


• 2 ribs celery, sliced


• 1 medium yellow onion, diced


• 1 tsp Italian seasoning


• 1/4 tsp black pepper


• 1 bay leaf


• 12 oz frozen Italian meatballs (the fully cooked kind)


• 32 oz beef broth


• 2 cups water


• 5 oz dry red wine (I usually use cabernet sauvignon)


• 2 (15 oz cans) diced tomatoes with Italian seasonings


• 3/4 cup dry ditalini pasta


• 3-5 oz fresh baby spinach


• sprinkle of freshly grated Parmesan cheese (optional and not included in point value)

Instructions

1. To a 6 quart or large delayed cooker, add carrots, herb, onion, European seasoning, ignominious flavourer, bay sheet, meatballs, stock, nutrient, vino, and recorded tomatoes.


2. Budge to consortium, protection and navigator on LOW for 6-7 hours, until vegetables are pinnace and flavors are conglomerate.


3. Agitate in ditalini pasta, fire and fix on Great for 15 proceedings, until food is cuttable.  Vanish bay leafage and agitate in vegetable until stale.


4. Pair hot, with freshly grated Parmesan cheeseflower if desired (this is not included in the portion valuate).

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