Slow Cooker Italian Wedding Soup

I made it with gluten free pasta, and it was fine.

For Meatballs:

1 lb. ground chicken

⅓ cup whole wheat breadcrumbs

1 teaspoon Italian seasoning

1 egg, beaten

2 tablespoons milk

2 tablespoons grated Parmesan cheese

¾ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon pepper

For Soup:

2 large carrots (or 3-4 smaller carrots), peeled and cut into 1-inch slices

½ large onion, diced

4-5 cups chicken broth (or chicken stock), add more at the end if the soup looks too thick for your preference

½ cup uncooked small pasta, such as “stelline” (stars) {If you prefer a wholegrain option, you can either use a similarly shaped uncooked wholegrain pasta, OR you could substitute with cooked brown rice or quinoa}

6 ounces baby spinach

Place carrots and onion in bottom of slow cooker.

In a large bowl, use hands to gently combine meatball ingredients. Form meat mixture into mini meatballs. I like to use a melon baller for this step, which keeps my hands relatively clean and ensures that the meatballs are all about the same size. You could also just scoop them out with a teaspoon and roll them in your palm.

Place meatballs on top of vegetables in the slow cooker.

Pour broth over meatballs.

Cover and cook on low for 4-6 hours.

During final 15-20 minutes of cooking, stir in dry pasta and spinach. Cover and cook until pasta is tender and spinach is wilted. Ladle into bowls and serve!

From theseasonedmom.com