Slow Cooker Mediterranean Soup With Turkey Meatballs

• 1 medium onion, chopped
• 1 garlic clove, minced
• 2 medium carrots, diced
• 14 ounces can garbanzo beans, drained and rinsed
• 4 cups chicken broth
• 28 ounces can fire-roasted diced tomatoes
• 8 ounces can tomato sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12-16 frozen Farm Rich Frozen Turkey Meatballs
• 1 cup orzo
• 2 handfuls baby spinach leaves

1. Combine all of the ingredients, except for the orzo and spinach in a 5-7 quart slow cooker. Cook on low 6-7 hours or high 3-4 hours. One hour before serving, stir in orzo and baby spinach. Continue cooking until orzo is al dente and spinach is wilted. Serve warm!

onion, garlic, carrots, garbanzo beans, chicken broth, fireroasted diced tomatoes, tomato sauce, oregano, parsley, lemon zest, salt, pepper, frozen turkey meatballs, orzo

Taken from food52.com/recipes/67235-slow-cooker-mediterranean-soup-with-turkey-meatballs (may not work)