A comforting and flavorful Italian soup made with tender meatballs, fresh vegetables, and pasta, all simmered to perfection in a slow cooker.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking of the meatballs.
In a mixing bowl, combine the ground beef, egg, parsley, oregano, basil, salt, pepper, and Parmesan cheese.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Form the mixture into small meatballs, about the size of a marble, and place them on a baking sheet.
Using a small scoop can help make uniform meatballs.
Bake the meatballs in the preheated oven for 10-15 minutes, turning halfway through, until browned.
Keep an eye on the meatballs to prevent overcooking.
While the meatballs bake, chop the onion, carrots, and celery.
Uniformly sized pieces ensure even cooking.
Place the chopped vegetables, bay leaves, garlic powder, and baked meatballs into the slow cooker.
Layering the ingredients can help distribute flavors evenly.
Add enough water or broth to cover the ingredients and cook on low for 6-8 hours.
Cooking on low allows the flavors to meld beautifully.
In the last hour of cooking, add the pasta and spinach to the slow cooker.
Adding the pasta later prevents it from becoming mushy.
Remove the bay leaves before serving.
Bay leaves are not edible and should always be removed before serving.
Serve the soup hot, garnished with grated Parmesan cheese.
A sprinkle of fresh parsley can add a pop of color and flavor.
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