Slow Cooker Homestyle Spaghetti Noodle Soup with Meatballs
1/2bread crumbs or oatmeal
1 23-ozjar Ragu Homestyle Sauce
210 oz cans Rotel original tomatoes
215.5 oz cans kidney beans, rinsed and drained
4-8ozuncooked thin spaghetti noodlessee note
In medium bowl, mix together ground beef, bread crumbs or oatmeal, Parmesan cheese, egg and salt. Form into meatballs, being careful not to overwork the meat mixture. Brown meatballs in a frying pan over medium heat. Set aside.
Add remainder of ingredients (except for pasta) to slow cooker; stir together. Gently spoon in meatballs.
Cook on low 7-8 hours or on high for about 3 hours.
Stir in uncooked spaghetti (break into sections if desired). Let cook until pasta is tender (about 20 minutes).
I like my soup really thick (like a chili), so I add 8 ounces of pasta, but if you want it to be thinner and soupier, use just 4 ounces of pasta.