½teaspoonground black pepper more or less, to taste
Instructions
SLOW COOKER INSTRUCTIONS
Add all ingredients except oil into a 6-quart slow cooker. Stir well to combine. Cover and heat on low for 4-5 hours or high for 3-4 hours.
STOVE TOP INSTRUCTIONS
Add oil to a medium, heavy bottomed soup pot over medium-high heat. When oil is shimmering, add carrots, onion and celery. Cook over medium heat 4 to 5 minutes or until vegetables begin to soften, stirring occasionally. Push the vegetables aside to one side of the pan. Add tomato paste; cook and stir 1 to 2 minutes or until tomato paste begins to caramelize.
Add garlic and seasonings. Mix well. Stir in tomatoes and stock, and bring to a simmer. Cut meatballs in half and add to soup. Simmer an additional 10 to 12 minutes; season to taste with salt and pepper.
Notes
The recipe also calls for 1 1/2 cups of water in addition to the beef broth. I wanted a thicker soup, so I omitted the water.