Italian Wedding Soup
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Ingredients
6 servings
1 poundfrozen meatballs
small
1 cuponion
small, diced
0.5 poundcarrots
peeled and thinly sliced
1 headescarole
thinly sliced
1 tablespoonworcestershire sauce
1 teaspoononion powder
1 teaspoongarlic salt
1 teaspoonmontreal steak seasoning
6 cupschicken broth
½ cuppasta
uncooked, not needed until day of cooking, I used small shells
Instructions
Step 1
Prep Label your freezer bags with the name of the recipe, use-by date (3 months from the prep day), and cooking instructions.
Step 2
Split ingredients evenly between two bags.
Step 3
(Omit pasta) Remove as much air as possible, seal, and freeze.
Step 4
Cook: Thaw overnight in refrigerator.
Step 5
Add to crockpot and cook for 8 hours on "low" setting.
Step 6
Add pasta and cook additional 30 minutes.
Step 7
Serve with bread.
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