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Slow cooker Italian wedding soup

Published by Today's Parent on 5/18/2012
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Ingredients

  • FOR MEATBALLS:
  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/2 tsp onion powder
  • salt and pepper to taste
  • FOR SOUP:
  • 6 cups chicken broth
  • 1 cup orzo or any small pasta
  • 1 pkg spinach (stems removed)
  • shredded parmesan cheese
By Tracy Keleher

My favourite soup of all time and the only way my kids will eat spinach!

Directions

  1. To make meatballs combine first 5 ingredients and roll into 1/2 inch balls. Drop balls in a large pot of boiling salted water and simmer for 6 minutes.
  2. Pour broth in slow cooker, adding meatballs. Cook on low for 6 to 8 hours or high for 3 hours. Half way through cooking add spinach and pasta.
  3. Drizzle each bowl of soup with parmesan cheese before serving.

Sorry, there is no nutrition information available for this recipe.

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