Serves 8
Total time: 8 hrs 10 mins
Ingredients:
- 16x ½ oz meatballs
- 6 cups chicken broth
- 1 cup cooked chicken – chopped
- ½ cup carrot – diced
- ½ cup celery – diced
- 2 oz spinach – chopped, defrosted
- Garlic salt
- Pepper
- ¼ cup Romano cheese
- ¼ cup Acini di pepe pasta
Directions:
- Place meatballs in the microwave for 1 minute on defrost
- Quarter meatballs once defrosted
- Combine all ingredients except pasta in crock pot
- Cook on low for 8-10 hours
- Add pasta one hour before serving
Variation:
Homemade Meatballs: Yields 14-16 meatballs | Total time: 2 hrs
Ingredients:
- ½ lb ground veal
- ½ lb ground pork
- 1 lb ground beef
- 1 cup fresh white bread crumbs – 4 slices, crusts removed
- ¼ cup seasoned dry bread crumbs
- 2 tbsp fresh flat-leaf parsley – chopped
- ½ cup Parmesan cheese – freshly grated
- 2 tsp kosher salt
- ½ tsp black pepper – freshly ground
- ¼ tsp ground nutmeg
- 1 large egg – beaten
- Vegetable oil
- Olive oil
Directions:
- Combine in a bowl:
- All three ground meats
- Both bread crumbs
- Parsley
- Parmesan
- Salt & pepper
- Nutmeg
- Egg
- ¾ cup warm water
- Mix lightly with fork
- Using hands: lightly form mixture into 2 inch balls
- Makes 14-16 meatballs.
- Heat equal parts vegetable and olive oil into skillet
- Depth of ¼ inch
- Brown 3-5 meatballs in oil on all sides over medium-low heat
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