Your favorite chicken Parmesan dish, reinvented into a loaded soup with spicy chicken meatballs.
Keyword: Slow cooker
30ozpetite diced tomatoesdrained
1tspground black pepper
7 1/2Cchicken broth
1/4tspground black pepper
1/2 - 1tspred pepper flakesoptional
To the bowl of a slow cooker, add carrots, onions, garlic, drained tomatoes, salt, pepper, oregano and chicken broth. Cover and cook on high for 4 hours.
Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, combine meatball ingredients. Using a small cookie scoop, shape mixture into small balls. Place on prepared baking sheet, bake for 10-15 minutes. Add meatballs to slow cooker, replace cover and continue cooking.
When 4 hours are up, gently stir in pasta and spinach. Cover and cook for an additional 30 minutes.
Divide soup between oven safe bowls. Sprinkle with mozzarella. Bake until cheese is fully melted. If using broiler safe containers, broiler may be used to brown cheese. Alternately a kitchen torch may be used, if desired.