Serves 6-8
Soup ingredients:
2/3C carrots, sliced
2/3C celery, chopped
3/4C 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 1/2C chicken broth
6oz baby spinach, chopped
1 1/2C pasta
2/3C carrots, sliced
2/3C celery, chopped
3/4C 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 1/2C chicken broth
6oz baby spinach, chopped
1 1/2C pasta
Meatball ingredients:* (see note)
1lb ground chicken
1/4C Parmesan cheese
1/2C seasoned breadcrumbs
1/4 tsp salt
1/4 tsp ground pepper
1/2 – 1 tsp red pepper flakes* (see note)
1 egg
1lb ground chicken
1/4C Parmesan cheese
1/2C seasoned breadcrumbs
1/4 tsp salt
1/4 tsp ground pepper
1/2 – 1 tsp red pepper flakes* (see note)
1 egg
Add prepared vegetables, seasonings, onion soup mix and chicken broth to the slow cooker. Cover and cook on high for 4 hours.
Meanwhile, prepare meatballs. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Combine all ingredients, shaping small meatballs. (See this post for size reference). Place meatballs 1 inch apart. Bake for 10-15 minutes. Set aside.
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.
Divide among bowls and enjoy.
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