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Slow Cooker Mediterranean Meatball Soup

Slow Cooker Mediterranean Meatball Soup

Servings: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 6 hours 35 minutes
Author: Sandy / Reluctant Entertainer
Course: Soup
Cuisine: Mediterranean
I cooked this recipe on high for 3-4 hours to perfection! Adaped from BHG.

Ingredients

  • 2 packages Aidells Caramelized Onion Meatballs
  • 1 large fennel bulb, trimmed and sliced thinly
  • 1   large onion,  sliced thinly
  • 1 32 ounce box chicken broth
  • 6   cloves garlic, thinly sliced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup dried orzo pasta
  • 5   cups shredded fresh spinach
  • ⅓ cup Kalamata olives or other olives, halved
  • Crumbled feta cheese, optional
  • 1   teaspoon lemon 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.