I cooked this recipe on high for 3-4 hours to perfection! Adaped from BHG.
Ingredients
2packages Aidells Caramelized Onion Meatballs
1large fennel bulb, trimmed and sliced thinly
1 large onion, sliced thinly
1 32 ouncebox chicken broth
6 clovesgarlic, thinly sliced
½teaspoonsalt
½teaspoonblack pepper
¾cupdried orzo pasta
5 cupsshredded fresh spinach
⅓cupKalamata olives or other olives, halved
Crumbled feta cheese, optional
1 teaspoonlemon zest
Instructions
Place Aidells Caramelized Onion Meatballs into a 4-quart slow cooker. Add the next seven ingredients (through pepper).
Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
If using low, turn cooker to high. Gently stir in pasta. Cover and cook for 20 to 30 minutes more, or until pasta is tender. Stir in spinach, and olives.
Ladle soup into bowls. If desired, top servings with feta, lemon zest, and snipped fennel leaves.