Directions

1. Add chopped carrots, celery, onion and minced garlic to the bowl of a 5-6 quart slow cooker. Sprinkle in dried herbs and spices. Top off with chicken broth. Cover and begin cooking for 4 hours on high or low for 8 hours.
2. Preheat oven to 350°F. Prepare a large baking sheet with parchment paper. Set aside.
3. In a large bowl, combine meatball ingredients. Using a small cookie scoop, fill scoop half full with meatball mixture. Shape each portion into a smooth ball. Meatballs should be roughly 1-inch wide. Repeat with remaining meatball mixture. Space evenly on prepared baking sheet. Bake for 10-15 minutes. Carefully transfer cooked meatballs to the slow cooker. Cover and continue cooking.
4. When initial cook time is up, add chopped spinach and pasta. Replace cover and continue cooking for an additional 30 minutes.
5. Serve warm with freshly grated parmesan cheese.

Meatballs may be made ahead. If meatballs are frozen, thaw them fully prior to adding to the soup.

Original Recipe from: https://www.bakedbyrachel.com/slow-cooker-italian-wedding-soup-2/