Spaghetti and Meatball Soup (Slow Cooker)
By Thom7747
There are not many meals I can think of that capture the essence of a traditional family comfort food dish more than Spaghetti and Meatballs. Simple, delicious and filling…what more can you ask for?! Except some days you would like it to be a little less filling. Especially now, during the summer when wearing that swimsuit is more critical than comfort food. But with Crockpot Spaghetti and Meatball Soup you can have all the taste and all the comfort in a lightened up version!
- 1
Ingredients
- For the meatballs:
- 1 pound lean ground turkey
- 1 egg
- 1/2 cup old fashioned oats
- 1/2 cup Parmesan cheese
- 1 teaspoon dried Italian season blend (I used McCormick's Tucscan Seasoning)
- 1/2 teaspoon salt
- For the soup:
- 24 oz jar (or 3 cups) pasta sauce
- 4 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 3-4 oz dried spaghetti noodles broken into 1 or 2 inch pieces, for later
Preparation
Step 1
In a medium bowl add all meatball ingredients and work with hands until combined.
Form into meatballs, large or bite sized whatever you would prefer
If you are making this for later then place the meatballs on a wax lined cookie sheet and place in freezer for an hour until they are firm and then move to a large ziploc bag and freeze until ready for use.
Otherwise place meatballs (frozen or not) in crock.
Carefully add pasta sauce, broth and seasoning.
Don't stir as you don't want to break up the meatballs.
Cook on low for 6-8 hours or high for 3-4.
Turn the crock on high and add spaghetti noodles.
Let cook for 30 minutes until noodles are done.