Slow-Cooked Meatball Soup

• 3 medium carrots, sliced
• 2 celery ribs, sliced
• 1 small onion, chopped
• 1 bay leaf
• 1 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 1 package (24 ounces) frozen fully cooked Italian meatballs, thawed
• 1 carton (32 ounces) beef broth
• 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
• 2 cups water
• 3/4 cup dry red wine or additional water
• 3/4 cup ditalini or other small pasta
• 4 cups fresh baby spinach (about 5 ounces)
• Grated Parmesan cheese

1. Place first 11 ingredients in a 6-qt. slow cooker. Cook, covered, on low until vegetables are tender and flavors are blended, 5-6 hours.
2. Stir in pasta; cook, covered, on high until pasta is tender, 15-20 minutes. Discard bay leaf; stir in spinach until wilted. Serve with cheese.

carrots, celery, onion, bay leaf, italian seasoning, pepper, italian meatballs, beef broth, italian diced tomatoes, water, red wine, ditalini, fresh baby spinach, parmesan cheese

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