1 In a frying pan, sauté the onions in olive oil for about 3 minutes. Add all the spices and mix well; sauté for another minute. Add the carrots and celery to the onion mixture and mix well again; let the carrots and celery cook for about  4-5 minutes while stirring occasionally. 2 Transfer the mixture to your slow cooker. Using a wooden spoon, make sure to scrape out the bottom of the pot. Add the chicken stock, mixing the onion mixture with the stock. Add the whole tomatoes and the sugar, and with a wooden spoon or a fork, roughly break up the whole tomatoes into smaller pieces inside the soup.  3 Set the slow cooker on high. 4 While the soup is cooking, make the meatballs. 5 In a large mixing bowl, combine all the meatball ingredients. Using a spoon or with your gloved hands, combine the ingredients and then form small meatballs (a little bigger than bite sized). 6 Drop the meatballs into the cooking soup. Cover the soup and let cook for 2-3 hours. In the last 20 minutes of cooking, add the pasta. 7 Serve hot.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Summer 2012) - Subscribe Now.