Wedding Soup


-3/4 cups carrots chopped
-1/2 cup celery chopped
-1/2 a white onion chopped
-4 ounces baby spinach
-1 1/2 cups frozen bite sized meatballs (we like turkey meatballs)
-1 carton chicken stock
-3/4 cup ditalini pasta
-Optional: shredded parmesan cheese


  1. Place carrots, celery, white onion, meatballs and chicken stock in the crockpot.

  2. Cook for 2.5-3 hours on low in a crockpot or until the veggies are to your desired crunchiness!

  3. Add in the pasta and spinach and cook for another 30 minutes.

  4. Serve immediately and if desired, top with parmesan cheese. Enjoy!

Note: double this recipe for more servings. This amount makes about 6 servings.

Originally taken from: Living Well Spending Less