10ozbaby spinach leavesSwiss chard or escarole, chopped (about 1 cup chopped, loosely packed)
Chopped fresh basil
For meatballs, combine all ingredients until thoroughly mixed. Shape into marble-size balls (1/2 Tbsp) and place on a lined baking sheet.
Pour hot chicken broth into slow cooker, and whisk in tomato paste, garlic and pepper flakes. Add meatballs and cook on high for 2.5-3 hours. Raw meats cooked in slow cooker may still retain a pink colored inside even when fully cooked. Use an instant read thermometer to ensure that meatballs are above 165°F.
Twenty minutes before serving, toss 4 lemon slices into slow cooker.
In a large pot, boil pasta until tender.
Just before serving, discard lemon slices, then add cooked pasta and spinach to slow cooker. Heat for 1 minute then serve.
If desired, put a fresh lemon slice into each bowl and garnish with grated Parmesan.
-Makes about 60 meatballs. May want to divide meatball recipe in half if you only want 5-8 meatballs/serving. -You can make and freeze the meatballs ahead of time, just be sure to thaw them out before adding to slow cooker.