Ingredients

The following ingredients have 4 Servings
  • 4 large carrots, peeled and sliced
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 28 oz. package frozen Italian style meatballs (about 55 meatballs)
  • 32 oz. chicken stock
  • 4 cups water
  • 3 cups baby spinach
  • 1 bay leaf
  • 2 cups uncooked orzo, pastina or other small pasta
  • Parmesan rind
  • salt and pepper to taste

Instruction

  • Saute the carrots, onions and garlic in the olive oil over medium heat, for about 8-10 minutes, until softened.
  • In a slow cooker, add all ingredients except the uncooked pasta and mix well.
  • Cook on low for 7 hours.
  • Turn off the slow cooker and add your uncooked pasta, stir and let sit for 30 minutes.
  • Remove bay leaf and whatever is left of the Parmesan rind. Serve the soup topped with freshly grated Parmesan cheese.