6 cups chicken broth
12 - 1/2 oz frozen meatballs (or 6 to 8 1-oz. ones) -- 12-15 meatballs
1 boneless skinless chicken breast (or 2 chicken tenders)
Cut-up carrots to taste
Spinach to taste -- stems removed
Garlic powder to taste
Lemon pepper to taste
1/4 cup tiny pasta -- like alphabets or orzo (add during last hour of cooking)
Parmesan or Romano cheese to taste

Put the meatballs on a microwave safe plate and defrost them for a minute or two, so you can quarter them. If using the larger (1 oz.) meatballs, cut them in eighths. Put in crock pot along with broth, chicken, vegetables and seasonings. Cook all day on low or 3 hours on high.

Add pasta during the last hour of cooking. (In the case of alphabets, I have added them just before serving and they cook just fine.)

Before serving, remove the chicken breast and cut it or shred it in small pieces. Return chicken to the soup.

Serve with Parmesan or Romano cheese for people to add to taste.

Stacy's Notes - Made April 2007. I made several changes: I used 6 cups of chicken broth made from bouillon cubes, 15 meatballs (frozen, Italian, quartered, next time cut into eighths), 2 chicken tenders, 1 1/2 cups frozen cut carrots, about 1/3 of a bag of baby spinach, garlic powder, lemon pepper, Italian seasoning and orzo. I cooked in my regular Crockpot on High for about 3 hours, then added the orzo, lowered to low setting and cooked about 30 minutes. I added another 1/4 cup of orzo. Really good, make again!

Next time - be sure to cut meatballs into smaller pieces, at least eighths. Cook on low 2-3 hours, then add orzo and fresh spinach. Can also try on stovetop next time, or on Low in the crockpot the full time