Slow Cooker Italian Wedding Soup

• Meat

  • 1 lb Ground chicken

• Produce

  • 4 cup Baby spinach
  • 2 tsp Basil, dried
  • 3/4 cup Carrots
  • 3/4 cup Celery
  • 3 cloves Garlic
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tsp Thyme, dried
  • 1 cup Yellow onion

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 8 cup Chicken broth

• Pasta & Grains

  • 1/2 cup Acini de pepe pasta

• Baking & Spices

  • 3/4 tsp Black pepper, ground
  • 1/2 tsp Red pepper flakes
  • 1 1/2 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs, seasoned

• Dairy

  • 1/4 cup Parmesan cheese

Found on bakedbyrachel.com

Description

Ingredients

• 3/4C carrots, chopped
• 3/4C celery, chopped
• 1C yellow onion, chopped
• 3 cloves garlic, minced
• 2 tsp dried basil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp ground black pepper
• 8C chicken broth
• 4C baby spinach, chopped
• 1/2C acini de pepe pasta
• 1lb ground chicken
• 1/4C Parmesan cheese
• 1/2C seasoned breadcrumbs
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/2-1 tsp red pepper flakes, optional
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 large egg

Directions

• Add chopped carrots, celery, onion and minced garlic to the bowl of a 5-6 quart slow cooker. Sprinkle in dried herbs and spices. Top off with chicken broth. Cover and begin cooking for 4 hours on high or low for 8 hours.  Preheat oven to 350°F. Prepare a large baking sheet with parchment paper. Set aside.  In a large bowl, combine meatball ingredients. Using a small cookie scoop, fill scoop half full with meatball mixture. Shape each portion into a smooth ball. Meatballs should be roughly 1-inch wide. Repeat with remaining meatball mixture. Space evenly on prepared baking sheet. Bake for 10-15 minutes. Carefully transfer cooked meatballs to the slow cooker. Cover and continue cooking.  When initial cook time is up, add chopped spinach and pasta. Replace cover and continue cooking for an additional 30 minutes.  Serve warm with freshly grated parmesan cheese.