Slow Cooker Italian Wedding Soup

Main Ingredients:

6 cups low-sodium chicken broth

1 dried bay leaf

1 large egg beaten

1 garlic clove minced

1/2 teaspoon kosher salt

1/4 teaspoon dried oregano

1/2 cup grated Parmesan cheese

2 tablespoons dried breadcrumbs

3/4 pound Panizzera ground beef sirloin

1 cup elbow pasta

2 1/2 ounces baby spinach roughly chopped

freshly grated Parmesan cheese optional

Recipe Steps:

Step One:

Pour the broth into a 4 quart slow cooker and add the bay leaf.

Step Two:

In a medium bowl using a rubber spatula combine the egg, garlic, salt, oregano, parmesan cheese, and breadcrumbs. Add the meat and mix well with your hands until evenly combined. Shape the meat mixture into 1 teaspoon size meatballs and place them in the broth. Cover and set the slow cooker to high for 4 hours.

Step Three:

After 4 hours, stir in the pasta. Replace the lid and set on high for 30 additional minutes.

Step Four:

Remove the lid and stir the spinach into the soup until wilted.  Ladle into serving bowls and top with more parmesan cheese if desired.