Mom’s Meatball Stew Crockpot Recipe with Pasta
How to make my mom's meatball stew in the crockpot with vegetables and parmesan cheese.
Print Instructions
Supply List
- 1 small onion chopped
- 3 carrots sliced
- 2 celery ribs chopped
- 1 bay leaf
- 1 tsp Italian seasoning
- 1/4 tsp pepper
- 1 pkg. 24 oz frozen fully cooked Italian meatballs thawed
- 1 beef broth carton 32 oz
- 2 cans Italian diced tomatoes undrained (14 1/2 oz.each)
- 2 cups water
- 3/4 cup dry red wine or additional water
- 3/4 cup small pasta
- 4 cups fresh baby spinach
- Grated parmesan cheese
Instructions : Step by Step
- Place all ingredients in the crockpot except the pasta and spinach. Cover and cook on low until vegetables are tender (about 5-6 hours).
- Stir in pasta and cook covered for about 15-20 minutes on high (or until pasta is tender)
- Discard Bay Leaf and stir in spinach until wilted. Serve with cheese.
Tips
optional: we made the pasta on the stove top and added individually for each serving. (I prefer my stew with no pasta so it's easier to add separate)
Servings: 6 - 8 servings