Tonight on the menu; Italian Wedding Crock Pot Soup. This is a great recipe for a chilly winter day and always a hit in our household. This recipe is easily modifiable to your liking. You can add more veggies, no pasta also I used chicken meatballs.
Here's what you'll need:
1 Lg Can College Inn Broth
1 Bag of frozen Italian Meatballs (or make your own if you have time)
Pasta of your choice
2 Cups Carrots
3 Cups Spinach
French Baget Roll
Here's how:
Add broth, chopped carrots, spinach, and frozen meatballs, and simmer on high for 2 to 3 hours. I like to boil pasta separately and then add it in the end to get right consistency. Serve with a sliced baget roll and salad and ENJOY!
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