Food@DominionPost.com
In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers and chefs at our local restaurants in an effort to keep us connected through food.
This week’s submission comes from reader Catherine Lewis, who shared her recipe for Slow Cooker Itaian Wedding Soup.
She said she likes to serve it with cheesy garlic toast — after all, you’ve got to have something to dunk, right?
And as we all know, the real beauty of slow-cooker recipes is that you’re free to do other things while your dinner basically makes its delicious self.
SLOW COOKER ITALIAN WEDDING SOUP
1 12- to 15-ounce bag of frozen Italian meatballs
1 boneless skinless chicken breast
1 carton of chicken broth
2 carrots chopped
2 stalks of celery chopped
1/4 sweet onion chopped
2 cloves of garlic minced
1 tablespoon parsley
1 teaspoon Italian seasoning
2 tablespoons butter
Salt and pepper
1 package of frozen chopped spinach
1/2 cup uncooked Orzo pasta
Add all ingredients except the spinach and pasta. Set for 6 hours. Once the chicken breast is cooked (about 3 hours) remove and cut it up and put back into the slow cooker. At the 5-hour mark, add the spinach and pasta.
Serve with cheesy garlic toast for optimum enjoyment and dipping pleasure.
