This is a great soup for crisp fall evenings.
SERVINGS 816 1⁄2 ounces
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)
- 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.