Ingredients:

• 4 cups chicken stock
• 4 oz baby carrots, sliced
• 1 small onion, diced
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 clove garlic, minced finely
• salt and pepper to taste

Meatballs:

• 1 lb ground beef
• 1 egg
• 1/4 cup onion finely minced
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 clove garlic, minced finely
• 1/4 cup bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive or other cooking oil (if sauteing)

Stir Ins:

• 2 oz baby spinach or endive, stems removed and cut into strips
• 1 cup ditalini or other small pasta, uncooked
• freshly grated Parmesan cheese

Directions:

1. In the bowl of the slow cooker combine chicken stock, carrots, onion, parsley, oregano and garlic. Heat on low for 6-8 hours or high for 4 hours.
2. In a medium bowl combine, egg, ground beef, onion, parsley, garlic, bread, Parmesan cheese, salt and pepper. Mix with hands to gently combine. Form into tiny meatballs about 40-50. Any leftover meat make into large meatballs to freeze for a second meal (I usually get 6-8 large meatballs for a second meal).
3. Preheat oven to 400 degrees. Bake meatballs for 10-15 minutes or until no longer pink and cooked through. Blot with a paper towel.
4. Place the meatballs in slow cooker with chicken broth, vegetables, and seasonings.
5. Add the pasta and torn spinach to slow cooker 20 minutes prior to mealtime. Cover again and cook until pasta and greens are tender, about 20-25 minutes. Taste and adjust spices to your liking.
6. Serve hot with freshly grated Parmesan cheese.