Italian Tomato Soup

I usually make this with bite sized meatballs and since I use my own canned tomatoes, I'll just add a teaspoon or two of Italian spice mix to the soup.

1 pound meatballs, made with 1/4 cup Parmesan cheese and 1/2 teaspoon Italian spice mix (my recipe for Meatballs if you'd like, just add the cheese and spice)

OR 1 pound Italian sausage cooked and cut in bite-sized pieces

1 cup onion, chopped

1 cup carrots, shredded

3 stalks celery with leaves, chopped

1 can Italian-style stewed tomatoes

1 (6 ounce) can Italian-style tomato paste

1/2 teaspoon basil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon pepper

2 cups water

2 cups chicken or vegetable broth

1 cup spaghetti, broken in 2 to 3 inch pieces

In crock-pot combine meatballs onion, carrots, celery, UN-DRAINED tomatoes. tomato paste, oregano, thyme, and pepper.  Stir in water and broth.  Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours.  Cook spaghetti separate and add right before serving.