A classic vegetable soup with a spicy addition. Mini chicken meatballs give an extra kick and heartiness to this easy dish.
Keyword: Slow cooker
1/2 - 3/4tspred pepper flakes
1/2tspred pepper flakesoptional
In a large bowl combine meatball ingredients. Mix well by hand or with a wooden spoon. Line a large baking sheet with parchment paper. Using the small end of a melon baller (in between 1/2 and 1 tsp in size), scoop out meat and roll to form even balls. Space evenly on prepared baking sheet. Cover and store refrigerated until ready to make soup.
Preheat oven to 350°F. Bake meatballs for 10 minutes. Set aside.
Add broth and spices to slow cooker. Chop vegetables, small enough that you can easily fit a variety in a single spoonful. Mince garlic. Add garlic and vegetables to slow cooker, followed by mini meatballs. Stir gently.
Cover and cook on high for 5 hours, or low for 10. In the last 30 minutes of cooking add pasta.