Italian Meatball Pot

Total Time: 24 hrs 25 mins Preparation Time: 25 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 4 -6 tablespoons olive oil
• 20 -25 small meatballs (or use as many as desired, if using store-bought frozen meatballs do not thaw before browning)
• 1 medium onion, chopped
• 2 tablespoons fresh minced garlic
• 1/4 teaspoon dried italian seasoning
• 1 -2 teaspoon crushed red pepper flakes (optional or to taste)
• 2 carrots, peeled and diced
• 6 cups low sodium chicken broth (or use 4 cups broth and 1 cups water)
• 1 cup tomato sauce (can omit if desired and just use the broth)
• 1 teaspoon seasoning salt (or to taste)
• 1 teaspoon fresh ground black pepper (or to taste)
• 2 (14 ounce) cans small beans, drained and rinsed
• 1 (6 ounce) bag fresh baby spinach
• 1/2 cup grated parmesan cheese (can use more)
• 1 -2 cup cooked small shell pasta (optional)

Recipe

• 1 heat 4 tablespoons olive oil in a pot over medium heat; add in the meatballs and brown on all sides, then remove to a bowl.
• 2 add in onions and carrots, then saute for about 4 minutes.
• 3 add in garlic, italian seasoning and chili flakes; cook stirring for 2 minutes.
• 4 add in broth and tomato sauce, seasoned salt and black pepper; bring to a boil over medium-high heat.
• 5 add in the browned meatballs with beans; bring to a simmer, then reduce heat to low and simmer uncovered, stirring occasionally for about 1 hour or even more.
• 6 after the 1 hour cooking time add in the spinach, parmesan cheese and small pasta (if using) simmer for about 2 minutes or until the spinach is wilted.
• 7 season with more salt and black pepper if desired.
• 8 serve with more parmesan cheese on the side.