Crockpot Italian Meatball Soup

• 1 (1 lb) bag frozen meatballs, precooked and thawed
• 1 -2 tablespoon olive oil
• 1 onion, chopped
• 4 -5 garlic cloves, minced
• 5 (14 ounce) cans chicken broth
• 1 cup water
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 tablespoon italian seasoning
• 2 carrots, peeled and sliced
• 1 cup small shell pasta
• 2 cups spinach, thinly sliced

1. In a large saucepan, preheat olive oil.
2. Saute the onions until softened.
3. Add the garlic, chicken broth, water, tomatoes with juice, and seasoning.
4. Bring to a boil, reduce heat and simmer a couple of minutes.
5. Add the carrots, pasta and spinach.
6. Cook 10 minutes or until carrots are tender and pasta is al dente.

frozen meatballs, olive oil, onion, garlic, chicken broth, water, tomatoes, italian seasoning, carrots, shell pasta, spinach

Taken from www.food.com/recipe/crockpot-italian-meatball-soup-465289 (may not work)