Slow Cooker Italian Wedding Soup

Meatballs may be prepared and cooked ahead if desired. I like the meatballs with a nice kick but if you aren't up for that, don’t use as much of the red pepper flakes. If you aren't a fan at all then feel free to omit that completely.

Soup ingredients:

• 2/3 Cups carrots, sliced
• 2/3 Cups celery, chopped
• 3/4 Cups onion, chopped
• 2 cloves garlic, minced
• 2 tsp dried basil
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 pkg onion soup mix
• 7 1/2 Cups chicken broth
• 6 oz. baby spinach, chopped
• 1 1/2 Cups pasta

Meatball ingredients:

• 1lb ground chicken or beef
• 1/4 Cups Parmesan cheese
• 1/2 Cups seasoned breadcrumbs
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 1/2 – 1 tsp red pepper flakes
• 1 egg

Directions:

1. Add prepared vegetables, seasonings, onion soup mix and chicken broth to the slow cooker. Cover and cook on high for 4 hours.
   
2. Meanwhile, prepare meatballs. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine all ingredients, shaping small meatballs. Place meatballs 1 inch apart. Bake for 10-15 minutes. Set aside.
   
3. Add meatballs to slow cooker in the last hour of cooking. When 30 minutes remain, add chopped baby spinach and pasta. Gently stir and replace cover.