Italian Wedding Soup #2

By carvalhohm2

Ingredients

• 25 frozen cooked Italian meatballs
• 6 c. chicken broth
• 1 c. boneless, skinless chicken breast, chopped
• 1/2 c. carrot, peeled and diced
• 1/2 c. celery, diced
• 1 bunch spinach, torn
• garlic salt to taste
• 1/4 c. grated Parmesan-Romano cheese
• 1/4 c. ditalini pasta, uncooked
• Garnish: grated Parmesan-Romano cheese

Details

Servings 8
Adapted from gooseberrypatch.typepad.com

Preparation

Step 1

Combine all ingredients except pasta and garnish in a slow cooker. Cover and cook on low setting for 8 hours. About 20 minutes before serving, cook pasta according to package directions; drain and stir into slow cooker. Sprinkle servings with a little more cheese.

Serves 6 to 8.