Italian Meatball Soup

Italian Meatball Soup

Ingredients

• 1 Tablespoon olive oil
• 2 medium carrots, diced small
• 2 celery stalks, diced small
• 1 small onion, diced small
• 2 Tablespoons tomato paste
• 4 cloves garlic, minced
• 1 Tablespoon dried oregano
• 1/2 teaspoon dried thyme leaves
• 28 ounces canned crushed tomatoes
• 16 ounces (2 liquid cups) organic beef stock
• 12 ounces (1.5 liquid cups) water
• 1 pound cooked cocktail size Italian meatballs
• 1/4 teaspoon kosher salt (or to your taste)
• 1/2 teaspoon freshly ground black pepper (or to your taste)

HOW TO MAKE IT

SLOW COOKER INSTRUCTIONS

Add all ingredients except oil into a 6-quart slow cooker. Stir well to combine. Cover and heat on low for 4-5 hours or high for 3-4 hours.

STOVE TOP INSTRUCTIONS

• Add oil to a medium, heavy bottomed soup pot over medium-high heat. When oil is shimmering, add carrots, onion and celery. Cook over medium heat 4 to 5 minutes or until vegetables begin to soften, stirring occasionally. Push the vegetables aside to one side of the pan. Add tomato paste; cook and stir 1 to 2 minutes or until tomato paste begins to caramelize.
• Add garlic and seasonings. Mix well. Stir in tomatoes and stock, and bring to a simmer. Cut meatballs in half and add to soup. Simmer an additional 10 to 12 minutes; season to taste with salt and pepper.

IMPORTANT INFO!
The recipe also calls for 1 1/2 cups of water in addition to the beef broth. I wanted a thicker soup and omitted the water.

From http://www.itsyummi.com/slow-cooker-italian-meatball-soup-recipe/