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Easy Slow Cooker Italian Wedding Soup Recipe

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This recipe for Easy Slow Cooker Italian Wedding Soup, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Garscadden
Added: Saturday, March 7, 2009


Frozen mini meatballs (or regular size cut into quarters)
Packaged chicken strips or leftover chicken
1 sliced carrot or 1/2 cup prepared cut carrots
2 sliced celery stalks
1 small diced onion (OK to use prepackaged)
Lg can chicken broth
1 tsp sage or poultry seasoning
2 cups torn spinach or endive (or mix-n-match)
1/2 c acini de pepe pasta or spaghetti broken into small pieces
2 eggs (optional)
shaved Parmesan cheese

In slow cooker, combine meatballs, chicken, carrot, celery, onion, broth, seasoning and spinach. Add water to just about fill pot. Cook at least two hours on high or four hours on low. The longer the flavors mix, the better. Just before serving, cook the pasta and add to the soup. Mix the eggs with a little water and pour in a thin stream into the boiling broth while stirring (it will look like egg drop soup). If you can't find the acini pasta, have the kids break spaghetti into about one-inch pieces. Top with shaved Parmesan. Yum!




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