- 1 20 oz pkg frozen meatballs
- 1 24 oz jar of spaghetti sauce
- 4 cups beef broth
- 3 cups water
- 1 tsp minced garlic
- 1 tsp dried basil
- 1/4 cup grated Parmesan cheese
- 8 oz spaghetti noodles broken into thirds
To the bowl of your slow cooker, add the meatballs, sauce, broth, water, garlic, basil, and Parmesan cheese.
Cover and cook the soup on low for 6-8 hours.
15-20 minutes before you’re ready to serve, turn the temperature up to high & stir in the uncooked pasta. Cover, and continue cooking 15-20 minutes, or until the pasta is tender.
Salt & pepper the soup, to taste. Serve topped with freshly shredded Parmesan, if desired.