Mom’s Meatball Stew Crockpot Recipe with Pasta
How to make my mom's meatball stew in the crockpot with vegetables and parmesan cheese.
- 8 servings
small onion chopped
celery ribs chopped
24 oz frozen fully cooked Italian meatballs thawed
beef broth carton
cans Italian diced tomatoes
undrained (14 1/2 oz.each)
dry red wine
or additional water
fresh baby spinach
Grated parmesan cheese
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.
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)