Monday, October 13, 2008

Crockpot Italian Wedding Soup

This is a new recipe for me (from - it sounds wonderful, I'll let you know how it turns out!

16 1/2 ounces meatballs (you could make these while you are making the meatballs and tomato sauce from last week and just freeze them. I'd suggest making bite-sized meat balls for this dish or quartering regular-sized ones)
6 cups chicken broth
1 cup cooked chicken, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1/4 (8 ounce) package frozen chopped spinach, defrosted (or fresh if you have it)
garlic salt, to taste
pepper, to taste
1/4 cup romano cheese
1/4 cup acini di pepe pasta (small pasta)

Combine all the ingredients except pasta in crock pot and cook all day on low (7-8 hrs). Add the pasta during the last hour of cooking. Serve with an awesome crusty bread.

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