Slow Cooker Italian Wedding Soup

• 1 lb homemade or frozen mini meatballs
• 3 large carrots
• 1 tbsp dried oregano
• 1 cup acini di pepe pasta uncooked
• 1 packages frozen spinach
• 1 tbsp olive oil
• 8 cup low sodium chicken broth
• 1 cayenne pepper to taste

1. In a 5- to 6-quart slow cooker, combine broth, carrots, dried oregano (if using),1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Gently add meatballs.Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours, stirring in pasta and spinach during the last 20 minutes of cooking.
3. Ladle into bowls.
4. If desired, garnish with oregano sprigs.
5. Soup will thicken upon standing.

meatballs, carrots, oregano, acini, frozen spinach, olive oil, chicken broth, cayenne pepper

Taken from cookpad.com/us/recipes/368255-slow-cooker-italian-wedding-soup (may not work)