Italian Wedding Soup
submitted by Mrs. T6 cups chicken broth
12 to 15 1/2-ounce frozen meatballs (or 6 to 8 1-oz. ones) (You could certainly use homemade ones if you prefer.)
1 small boneless skinless chicken breast (may be frozen)
Sliced celery to taste (I usually use a cup or two)
Cut-up carrots to taste (I usually use baby carrots and quarter them --again, about a cup or two)
Spinach to taste, stems removed (can use up to a bunch of spinach -- I
have used part of a bag of baby spinach leaves or of frozen cut leaf spinach)
Garlic powder to taste
Lemon pepper to taste
1/4 cup tiny pasta, like alphabets or orzo (add during last hour of cooking)
Parmesan or Romano cheese to taste
Put the meatballs on a microwave safe plate and defrost them for a minute or two, so you can quarter them. If using the larger (1 oz.) meatballs, cut them in eighths.
Put in crock pot along with broth, chicken, vegetables and seasonings. Cook all day on low or 3 hours on high. Add pasta during the last hour of cooking. (In the case of alphabets, I have added them just before
serving and they cook just fine.) Before serving, remove the chicken breast and cut it or shred it in small pieces. Return chicken to the soup.
Serve with Parmesan or Romano cheese for people to add to taste. Probably makes about 6 servings.
This is one of my crock pot standbys! So easy with homemade bread from the bread machine!
posted by Unknown @ 8:39 AM
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