This is a great soup for crisp fall evenings. It’s one of the most delicious, and definitely the easiest, version of Italian Wedding Soup I’ve ever made.
It also happens to be my favorite Italian soup!
I have never had chicken in it before and it was a nice addition. I used thighs for the cooked chicken. This would be great for leftover chicken.
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Crock Pot Italian Wedding Soup
16 1⁄2 ounces meatballs
6 cups chicken broth
1 cup cooked chicken, chopped
1⁄2 cup carrot, diced
1⁄2 cup celery, diced
2 ounces frozen chopped spinach, defrosted
garlic salt, to taste
pepper, to taste
1⁄4 cup romano cheese
1⁄4 cup acini di pepe pasta (small pasta)
Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
Combine rest of ingredients except pasta in crock pot and cook all day on low.
Add the pasta during the last hour of cooking.
Recipe based on one by mary winecoff
Photo by Calee