1 Pound Spring House Farm Hot Italian Sausage, Loose (Can also use mild italian)
1/2 Cup Dried Bread Crumbs
1/4 Cup Grated Parmesan Cheese
1/4 cup Milk (South Mountain Milk rules!)
1/2 tsp dried basil (or 1 1/2 tsp fresh)
1/2 tsp Fresh Cracked Pepper
1/4 tsp Garlic Powder
4 cups Chicken Stock/Broth
1 TB Tomato Paste
1 Clove Garlic, Minced
1/4 tsp Red Pepper Flakes
1/2 cup Mini Pasta Shapes of Your Choosing (We use Ditalini)
1 Bag/10 oz baby spinach leaves, or coarsely chopped regular spinach.
Grated Parmesan Cheese
Salt to Taste
Combine all meatball ingredients. Form into marble-sized balls. Combine broth, tomato paste, garlic and red pepper flakes in a slow cooker. Add meatballs. Cover, and cook on low 5-6 hours.
20 minutes before serving, add pasta. When pasta is tender, stir in spinach leaves.
Ladle into bowls and sprinkle with parmesan cheese.