Swingin’ Singles Soup

Here is a good winter-warmy-soup that can be done in a CrockPot®.


2 big containers of chicken broth (16 or 18oz containers)
1 1lb. bag of frozen Italian meatballs
1 block/package of frozen spinach
1/2 white onion
1 cup celery, chopped
1 cup carrots, chopped
1 clove of garlic, chopped
1/2 cup parmesan cheese, preferably the kind in the green plastic container
1/2 to 1 cup of the teeny tiny little pasta balls (depending how much you like)


Place block of frozen spinach in the Crockpot®, along with frozen meatballs. Add celery, carrots, onion, garlic and cheese. Fill the rest of the way with chicken broth. I think it ends up being about 1 1/2 containers or so. Turn the crockpot on to “low” and go do something else for 8 hours (6 hours on “high”). Stir occasionally, salt + pepper to taste.

Now, here’s the tricky part: Before you’re ready to eat, cook the pasta separately on the stove top. Set aside. When serving, add desired amount of pasta into each individual bowl with the soup. Why? Well because if you cook the pasta in the Crockpot® with the soup, it’s all fine and good. But the next day when you want to reheat leftovers, it will be as thick as stew because the pasta keeps absorbing the water. They’re like little sponges. Seriously.

Ok, so by now you’ve probably figured out that this is a lot like Wedding Soup, or actually it IS Wedding Soup. But hey, not everyone is into committment….

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