Slow-Cooked Spaghetti And Meatball Soup

• 1 cup finely chopped onion, divided
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 pounds ground beef
• 1 can (46 ounces) tomato juice
• 1 can (28 ounces) diced tomatoes, drained
• 1 can (15 ounces) tomato sauce
• 2 celery ribs, chopped
• 3 bay leaves
• 2 garlic cloves, minced
• 2 teaspoons Italian seasoning
• Hot cooked spaghetti, cut into bite-size pieces

1. In a large bowl, combine 1/2 cup onion, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs with remaining onion.
2. Transfer to a 6-qt. slow cooker; add the tomato juice, tomatoes, tomato sauce, celery, bay leaves, garlic and Italian seasoning. Cover and cook on low for 5-6 hours or until heated through. Discard bay leaves. Serve with spaghetti.

onion, salt, pepper, ground beef, tomato juice, tomatoes, tomato sauce, celery, bay leaves, garlic, italian seasoning

Taken from www.tasteofhome.com/recipes/slow-cooked-spaghetti-and-meatball-soup/ (may not work)