Easy, delicious, hearty and vegetable rich, this soup is made easy with store-bought Italian meatballs. Start with frozen, fully-cooked meatballs or pre-cook fresh meatballs before adding to soup.
Leftovers will thicken in the fridge. Thin when reheating with a little more chicken stock or water.
If you can't find fully cooked frozen Italian meatballs, you can use fresh and pre-cook them before adding to soup.
Crockpot option! Add all ingredients except pasta and spinach to your slow cooker. Cook covered on low for 5-6 hours. Add pasta and cook, covered an additional 15-20 minutes. Stir in baby spinach until wilted, then serve with freshly grated Parmesan on top.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!