Ingredients:
1 cup small sized pasta
6 ounces baby spinach, washed and trimmed
Meatballs:
1/4 pound ground chicken
1/4 pound chicken or turkey sausage, casings removed
2/3 cup bread crumbs
2 cloves garlic, minced
3 tablespoons fresh Italian flat leaf parsley, chopped
2 large eggs, lightly beaten
Salt and pepper, to taste
Soup:
1 cup yellow onion, minced
3 carrots, diced
2 stalks celery, diced
10 cups chicken stock
1/2 cup dry white wine
1/4 cup fresh dill, minced
Place all soup ingredients in the crock pot.
In a medium bowl combine the meatball ingredients. Shape the mixture into meatballs.
Heat a frying pan over Medium-High heat. Add 2 tablespoons of vegetable oil and pan fry meatballs until browned, about 4 minutes. Add the meatballs into the crock pot.
Cook on low for 8-10 hours. 15 minutes before serving add the baby spinach into the slow cooker. Before serving prepare the pasta and add into individual bowls, ladle soup over top.
Serves 4 - 6
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