YUM,YUM,YUM! I love soup, especially Italian Wedding Soup. This recipe is fantastic. My only problem was that the orzo completely took over the pot by the time myself, honey and guests were scooping out our seconds (and thirds). I doubled the recipe and the four of us didn’t leave a drop left in the pot! Will definitely be making again, and again, and again.
This is a great soup for crisp fall evenings.
SERVINGS 8
INGREDIENTS
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)
DIRECTIONS
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.
Freezes well.
From: allrecipes.com
