1/3 batch of Italian Meatballs (about 17 meatballs). Get the recipe here.
1 onion, minced
1 TBS extra-virgin olive oil
3 garlic cloves, minced
1/4 tsp red pepper flakes
1 (12 oz) bag of frozen chopped spinach
1 batch of Overnight Crockpot Chicken Stock or 8 cups of your favorite chicken stock (I like Kettle & Fire)
2 large zucchinis, made into "zoodles"
1. Place meatballs in crockpot.
2. Microwave onion, oil, garlic and red pepper flakes in a small bowl for 3-5 minutes, stirring occasionally until onions are softened. Pour mixture into crockpot.
3. Add broth and spinach to crockpot. Cover and cook for 3 hours on low. You are basically just melding the flavors and reheating the meatballs, which you don't want to dry out.
4. When the soup is done, add the zoodles and let sit for a few minutes to let the zoodles absorb the juices and heat through. Season with salt and pepper to taste. Serve.