Italian Wedding Soup and Chocolate Lava Cake

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Today’s recipes are from the kitchen of Kay Neff and the Neff Family Farm.
Italian Wedding Soup

  • 1 pound small meatballs
  • 6 cups chicken broth
  • 1 cup cooked chicken, chopped
  • 1 cup carrots, diced or cut into matchsticks
  • 1 cup celery, diced
  • ½ onion diced
  • 1 package (8 oz. size) chopped spinach
  • 2 cloves garlic, finely chopped
  • Salt and pepper to taste
  • 1/4 cup romano cheese
  • 1/4 cup bow tie pasta (or other small pasta)

DIRECTIONS Saute’ carrots, onion and celery. Combine all ingredients in slow cooker. Stir well. Cook on low for 6-8 hours.

Chocolate Lava Cake for Crock-Pot


  • 1 package devils food cake mix
  • 1 package Chocolate Flavor Instant Pudding Mix
  • 1 bag (12 oz.) semi-sweet chocolate chips

Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.
Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but not jiggle, and little volcanoes of spitting chocolate appear on top. Serve with ice cream or whipped topping, or on its own for a really special dessert.

Try Different Flavors of Cake Mixes, Pudding and Chips for many delicious options!!!

More Crock Pot Recipes at

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