Categories: Slow Cooker

Ingredients

• 1 lb ground beef
• Parmesan
• 3 cloves garlic, minced
• 2 tsp olive oil
• 1 fennel bulb
• 2- 14.5 oz cans chicken broth
• 3 1/2 cups water
• 6 garlic cloves, thinly sliced
• 1/2 tsp black pepper
• 3/4 cup dried orzo
• 5 cups shredded fresh spinach
• 1 large onion, sliced

Directions

1. Make meatballs (12). In a large skillet cook meatballs in hot oil over medium-high heat until brown on all sides. Carefully drain off fat. Transfer meatballs to slow cooker.

2. Meanwhile, cut off and discard stalks of fennel. Remove any wilted outer layers; cut off a thin slice from fennel base. Cut fennel into thin wedges; add to cooker. Add sliced onion, 1 tsp Italian seasoning, broth, water, garlic and pepper.

3. Cover and cook on LOW 8-10 hrs.

4. Turn to HIGH. Stir in orzo. Cover and cook 20-30 minutes or until pasta is tender.

5. Stir in spinach. Serve.

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