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Prep Time10min
Total4hr0min
Servings6
Ingredients10
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Ingredients
1
white onion, diced
2
carrots, peeled and diced
2
stalks celery, diced
1
cup sliced mushrooms
14-16 oz frozen mini meatballs
2
bay leaves
2
cartons (32 oz each) Progresso™ chicken broth
1/2
cup orzo pasta
4-5 oz fresh baby spinach
Salt and pepper
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Instructions
Step
1
Add all ingredients except baby spinach to a large slow cooker.
Step
2
Cook on high heat for about 4 hours until pasta is tender and soup is done.
Step
3
A few minutes before serving, add baby spinach and stir to wilt. Season soup with salt and pepper. Serve hot.
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When it comes to frozen meatballs, there is a wide range available. Most frozen meatballs are beef, pork or a combination of the two; any type will work in this soup. Many grocery stores sell bags of frozen mini meatballs, but you can honestly use any of them, as long as they’re not sauced. I chose ones that were slightly smaller just so there wouldn’t be huge meatballs in the soup, but it’s all your preference.
As far as pastas go, again, it’s a flexible recipe. I think orzo works best but any small pasta (or even rice) would be fine.
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No nutrition information available for this recipe
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