Ingredients:

  • 1 lb Ground Beef (80/20 recommended)
  • 1/2 lb Ground Pork or Veal
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk
  • 1/2 cup Freshly grated Parmesan Cheese
  • 1 large Egg, lightly beaten
  • 2 cloves Garlic, finely minced (for meatballs)
  • 2 tablespoons Fresh Parsley, chopped
  • 1 teaspoon Dried Oregano (for meatballs)
  • 1 teaspoon Salt (for meatballs)
  • 1/2 teaspoon Black Pepper (for meatballs)
  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, peeled and sliced
  • 2 stalks Celery, chopped
  • 3 cloves Garlic, minced (for soup)
  • 1 (28 oz) can Crushed Tomatoes
  • 6 cups Beef or Chicken Broth (low sodium)
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Dried Thyme
  • 1 large Bay Leaf
  • 1 cup Small Pasta (Ditalini or Acini di Pepe)
  • 2 cups Fresh Spinach or Kale, roughly chopped

Instructions:

  1. Prepare the Meatballs: Combine all meatball ingredients (ground meats, panko, milk, Parmesan, egg, minced garlic, parsley, oregano, salt, pepper) in a large bowl. Mix gently until just combined; do not overmix. Roll into 1 to 1.5-inch balls.
  2. Sear the Meatballs (Recommended): Heat olive oil in a large non-stick skillet over medium-high heat. Brown the meatballs quickly on all sides (they do not need to be cooked through). Set aside.
  3. Sauté Aromatics: In the same skillet, briefly sauté the diced onion, carrots, and celery for about 5 minutes until slightly softened. Add the 3 cloves of minced garlic and cook for 1 minute more until fragrant.
  4. Assemble the Crockpot: Transfer the sautéed vegetables into the slow cooker insert. Add crushed tomatoes, broth, dried basil, thyme, and bay leaf. Stir well.
  5. Add Meatballs: Gently nestle the seared meatballs into the liquid mixture in the slow cooker.
  6. Cook: Cover the slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours until the meatballs are very tender.
  7. Final Addition: About 30 minutes before serving, remove the bay leaf. Increase heat to High (if using Low setting). Stir in the small pasta and chopped greens (spinach/kale). Cook until the pasta is al dente (about 20-25 minutes).
  8. Season and Serve: Taste the broth and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished generously with extra Parmesan cheese.