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Crock Pot Italian Wedding Soup

    This is a great soup for crisp fall evenings.
    16 1⁄2 ounces meatballs
    6 cups chicken broth
    1 cup cooked chicken, chopped
    1⁄2 cup carrot, diced
    1⁄2 cup celery, diced
    2 ounces frozen chopped spinach, defrosted
    garlic salt, to taste
    pepper, to taste
    1⁄4 cup romano cheese
    1⁄4 cup acini di pepe pasta (small pasta)


    Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
    Combine rest of ingredients except pasta in crock pot and cook all day on low.
    Add the pasta during the last hour of cooking.
    Freezes well.