Recipe for Italian Wedding Soup (my easy version)
12 frozen meatballs, microwaved then cut in quarters
1 cup chopped cooked chicken*
1 cup carrots, cut like coins
1 cup diced celery
6 cups chicken broth (I use canned)
1 clove finely chopped garlic
salt & pepper to taste
1 can chopped spinach (or fresh spinach or kale)
1/4 cup acini di pepe or any small pasta (we like mini bow ties)
1/4 cup Romano cheese
Put everything in crock pot except spinach, pasta and cheese. Cook on low/medium (depending on how hot your crockpot gets) for 6 hours. Add pasta and spinach during the last hour of cooking. Serve with cheese on the side.
*I buy boneless chicken breasts when they're on sale and always bake a couple extra ones when I make them for dinner. I chop the extras up and keep them handy in the freezer.
This soup freezes well. And it makes your house smell sooooo good!