Slow Cooker Chicken Parm Meatball Soup

Ingredients

Soup:
3/4 C carrots, chopped
3/4 C onion, chopped
3 cloves garlic, minced
30 oz petite diced tomatoes, drained
1 1/2 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
7 1/2 C chicken broth
6 oz baby spinach
3/4 C pasta

Meatballs:
1 lb ground chicken
1/2 C Parmesan cheese
1/2 C plain breadcrumbs
1/4 tsp salt
1/4 tsp ground black pepper
1/2 – 1 tsp red pepper flakes, optional
1 large egg
Mozzarella, freshly shredded

Directions

To the bowl of a slow cooker, add carrots, onions, garlic, drained tomatoes, salt, pepper, oregano and chicken broth. Cover and cook on high for 4 hours.

Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine meatball ingredients. Using a small cookie scoop, shape mixture into small balls. Place on prepared baking sheet, bake for 10-15 minutes. Add meatballs to slow cooker, replace cover and continue cooking.

When 4 hours are up, gently stir in pasta and spinach. Cover and cook for an additional 30 minutes.

Divide soup between oven safe bowls. Sprinkle with mozzarella. Bake until cheese is fully melted. If using broiler safe containers, broiler may be used to brown cheese. Alternately a kitchen torch may be used, if desired.

Enjoy warm.