1 pound Italian-style meatballs
1 onion, diced
1 cup chopped carrot
1/2 cup sliced celery
4 garlic cloves, minced
6 cups chicken broth
1 tablespoon dried Italian Seasoning
1/2 cup elbow pasta
2 cups fresh spinach leaves
shredded or grated Parmesan cheese
Use a 6-quart slow cooker.
Place the meatballs into the insert
Add the vegetables, garlic, broth, and Italian seasoning.
Cover, and cook on low for 7 to 8 hours.
Stir in the uncooked pasta and spinach. Recover, and cook on high for 30
minutes, or until the pasta is bite-tender.
Serve with Parmesan cheese, if desired.