Also known as a "Italian Wedding Soup". In a crock pot this recipe produces a flavorful, firm meatballs in a delicious soup that works great for those bone chilling days. Great for lunch or dinner. Is served with fresh Italian bread and topped with grated Parmesan cheese.
1 lb. lean mini sized meatballs (beef, turkey, or chicken)
4 quarts low or no salt chicken broth
2 medium carrots, chopped
1 large stalk of celery, coarsely chopped
1 large onion, coarsely chopped
2 cloves garlic, minced
2 Tablespoons fresh basil, chopped, or 2 teaspoons dried
2 bay leaves
1/2 teaspoon oregano, dried
Black pepper to taste
1 teaspoon lemon juice
10 oz. package frozen spinach, thawed
8 oz. orzo, uncooked, or other tiny pasta
Put the broth in the slow cooker to get hot while chopping the vegetables.
Add the carrots, celery, onion, garlic, seasonings and lemon juice.
Add the browned meatballs.
Then turn down the heat and cook until the carrots are very tender.
Squeeze the thawed spinach gently to remove excess liquid, and add with the pasta 20 minutes before serving.
Serve it with fresh Italian bread and grated Parmesan cheese on top