Slow Cooker Mediterranean Meatball Soup

• Produce

  • 1 Fennel, large bulb
  • 6 cloves Garlic
  • 1 tsp Lemon, zest
  • 1 Onion, large
  • 5 cups Spinach, fresh

• Canned Goods

  • 1 32 ounce box Chicken broth

• Condiments

  • 1/3 cup Kalamata olives or other olives

• Pasta & Grains

  • 3/4 cup Orzo pasta, dried

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 1 Feta cheese

• Frozen

  • 2 packages Aidells caramelized onion meatballs

Found on reluctantentertainer.com

Description

Ingredients

• 2 packages Aidells Caramelized Onion Meatballs
• 1 large fennel bulb, trimmed and sliced thinly
• 1  large onion, sliced thinly
• 1  32 ounce box chicken broth
• 6  cloves garlic, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup dried orzo pasta
• 5  cups shredded fresh spinach
• 1/3  cup Kalamata olives or other olives, halved
• Crumbled feta cheese (optional)
• 1  teaspoon lemon zest

Directions

• Place Aidells Caramelized Onion Meatballs into a 4-quart slow cooker. Add the next seven ingredients (through pepper). Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours. If using low, turn cooker to high. Gently stir in pasta. Cover and cook for 20 to 30 minutes more, or until pasta is tender. Stir in spinach, and olives. Ladle soup into bowls. If desired, top servings with feta, lemon zest, and snipped fennel leaves.