Description
You will be so happy that this Slow Cooker Mediterranean Soup with Turkey Meatballs will be waiting for you when you get home!
Ingredients
- 1 Medium Onion, Chopped
- 1 clove Garlic, Minced
- 2 Medium Carrots, Diced
- 14 ounces, fluid Canned Garbanzo Beans, Drained And Rinsed
- 4 cups Chicken Broth
- 28 ounces, fluid Canned Fire Roasted Diced Tomatoes
- 8 ounces, fluid Canned Tomato Sauce
- ½ teaspoons Dried Oregano
- 1 Tablespoon Lemon Zest
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- 12 Farmrich Frozen Turkey Meatballs
- 1 cup Orzo
- ⅔ cups Baby Spinach Leaves
Preparation
Combine all of the ingredients, except for the orzo and spinach, in a 5- to 7-quart slow cooker. Cook on low 6–7 hours or high 3–4 hours.
One hour before serving, stir in orzo and baby spinach. Continue cooking until orzo is al dente and spinach is wilted. Serve warm!
