Crock Pot Italian Wedding Soup |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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This is a great soup for crisp fall evenings. I used thighs or breasts for the cooked chicken and this would be great for leftover chicken. Ingredients:
16 1/2 ounces meatballs |
6 cups chicken broth |
1 cup cooked chicken, chopped |
1/2 cup carrot, diced |
1/2 cup celery, diced |
2 ounces frozen chopped spinach, defrosted |
garlic salt, to taste |
pepper, to taste |
1/4 cup romano cheese |
1/4 cup acini di pepe pasta (small pasta) |
Directions:
1. Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
2. Combine rest of ingredients except pasta in crock pot and cook all day on low.
3. Add the pasta during the last hour of cooking.
4. Freezes well.
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