Italian Wedding Soup

Serves: unknown--I'll let you know when I try it!

In addition to the 15 minutes of prep time, this recipe reqires 3 hours in the crockpot.

12-15 1/2 oz frozen meatballs, quartered (I'll use veggie ones)
6 cups broth (equivalent to 4 cans)
1/4 cup chicken (equivalent to one chicken breast), chopped
1/2 cup diced carrot
1/2 cup diced celery
1 bunch spinach, with stems removed
1/4 cup Romano cheese
garlic salt, to taste
lemon pepper, to taste
1/4 cup tiny pasta, such as orzo, to add during last hour of cooking

1. Defrost the meatballs enough that you can quarter them.

2.Combine all ingredients except pasta in crock pot. Cook all day on low, or 3 hours on high. Add pasta during the last hour of cooking. (You can also add the pasta at the beginning, but it will be more of a thickener, instead of a visible ingredient.)

Note: This soup freezes very well.

Recipe from flylady.net