• 5 Ratings



  • Finely chop one-third of the onion; thinly slice the remaining onion. In a large bowl, combine chopped onion, egg, dried tomato, bread crumbs, and 1 teaspoon of the Italian seasoning. Add ground beef; mix well. Shape into 12 meatballs. In a large skillet, cook meatballs in hot oil over medium-high heat until brown on all sides. Carefully drain off fat. Transfer meatballs to a 4 1/2- or 5-quart slow cooker.

  • Meanwhile, cut off and discard upper stalks of fennel. If desired, reserve some of the feathery leaves for garnish. Remove any wilted outer layers; cut off a thin slice from fennel base. Cut fennel into thin wedges; add to cooker. Add sliced onion, the remaining 1 teaspoon Italian seasoning, broth, the water, garlic, and pepper.

  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

  • If using low-heat setting, turn to high-heat setting. Gently stir in uncooked pasta. Cover and cook for 20 to 30 minutes more or until pasta is tender.

  • Stir in spinach. If desired, garnish each serving with the reserved fennel leaves.

Nutrition Facts

283 calories; 10 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 83 mg cholesterol; 515 mg sodium. 372 mg potassium; 26 g carbohydrates; 3 g fiber; 3 g sugar; 21 g protein; 2332 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 105 mcg folate; 1 mcg vitamin b12; 81 mg calcium; 3 mg iron;


5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1