Crock Pot Italian Wedding Soup

This is a great soup for crisp fall evenings.

INGREDIENTS

SERVINGS 8

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

Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
Combine rest of ingredients except pasta in crock pot and cook all day on low.
Add the pasta during the last hour of cooking.
Freezes well.

To continue, See the next page (Click the red Next button below)

Like this article on Facebook:


To Top
 

Please "LIKE" Our Page To get The latest Recipes