It’s finally fall! And fall weather means, yummy fall soups. This Italian wedding soup is a hit with my hubby, and I’m sure you’ll love it too! Also: it just so happens to be a crockpot recipe. How awesome is that? Your house will smell delicious, and dinner is that much easier.
8 oz frozen Italian meatballs
2 32 oz containers of chicken broth
1 cup chopped carrots
1 small onion diced
3 stalks celery
1/2 tsp garlic
1/2 tsp salt
1/2 tsp italian seasoning
1/4 cup parmesan Romano cheese
3 oz frozen spinach
1/4 cup acini di pepe pasta
Spray crockpot with non stick spray
Put meatballs, chicken broth, veggies, and seasoning in crockpot.
Cook on high for 3 hours, or low for 5-6 hours
Put pasta and cheese in crockpot, and cook for an additional 5-10 minutes until pasta is cooked through, and cheese is melted.
Serve with parmesan on top, and salt and pepper to taste!