1/2 cup finely chopped onion
3 cloves garlic, minced
1/4 cup quick oats
1/4 cup milk
1/3 cup grated Parmesan cheese
1 large egg
2 teaspoons worcestershire sauce
1 teaspoon dried parsley
1/2 teaspoon Italian seasoning
Salt and pepper to taste
1 pound lean ground beef
White wine or broth to deglaze pan (optional)
1 small onion, chopped
1 cup chopped carrot
1 cup chopped celery
5 cloves garlic, minced
2 (28 ounce) cans crushed tomatoes
4 cups chicken broth
1/2- 2/3 cup grated Parmesan cheese
2 tablespoons tomato paste
1 tablespoon Italian seasoning
2 teaspoons dried parsley
1 teaspoon dried basil
1 whole bay leaf
Salt and pepper to taste
8 ounces dry uncooked spaghetti


In a large bowl combine the onion, garlic, oats, milk, cheese, egg, worcestershire sauce and seasonings. Mix well then add in the ground beef and mix just until combined. Heat a large skillet with a little olive oil and shape meatballs into small 1″ balls. Add to skillet and cook just until browned on all sides. Don’t worry if they aren’t cooked all the way through they will finish cooking in the slow cooker.
While the meatballs are browning add the soup ingredients EXCEPT for the spaghetti to a large 6 quart slow cooker. Stir well to combine. Add in the meatballs then cover and cook on high for 4-6 hours or low for 8-10 hours. In the last 15-20 minutes of cooking add in the uncooked spaghetti. (I like to break it in half) Serve immediately garnished with additional Parmesan cheese or shredded mozzarella if desired.

This soup will thicken quite a bit when cooled. If you have leftovers and would like it to be more like soup thin it with a little extra broth.