To the bowl of a slow cooker, add carrots, onions, garlic, drained tomatoes, salt, pepper, oregano and chicken broth. Cover and cook on high for 4 hours.
Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine meatball ingredients. Using a small cookie scoop, shape mixture into small balls. Place on prepared baking sheet, bake for 10-15 minutes. Add meatballs to slow cooker, replace cover and continue cooking.
When 4 hours are up, gently stir in pasta and spinach. Cover and cook for an additional 30 minutes.
Divide soup between oven safe bowls. Sprinkle with mozzarella. Bake until cheese is fully melted. If using broiler safe containers, broiler may be used to brown cheese. Alternately a kitchen torch may be used, if desired.
Enjoy warm.
Notes
Recipe yields roughly 4-8. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!