Add prepared vegetables, seasonings, onion soup mix and chicken broth to the slow cooker. Cover and cook on high for 4 hours.
Meanwhile, prepare meatballs. Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine all ingredients, shaping small meatballs. (See this post for size reference). Place meatballs 1 inch apart. Bake for 10-15 minutes. Set aside.
Add meatballs to slow cooker in the last hour of cooking. When 30 minutes remain, add chopped baby spinach and pasta. Gently stir and replace cover.
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.
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