Step 1 Place chicken, garlic, parmesan, parsley, pinch of salt and pepper in a large bowl and combine.
Step 2 Roll tablespoon size balls.
Step 3 Select BROWN/SEAR on the Express Crock XL Multi-Cooker and adjust time to 10 minutes, press START/STOP and allow to preheat.
Step 4 Add 1 Tbs of oil and brown meatballs, set aside.
Step 5 Add remaining oil and leek. Sauté for 3 minutes.
Step 6 Add stock. Secure the lid, ensure the steam release valve is in the seal (closed) position, select SOUP, adjust time to 5 minutes and press START/STOP.
Step 7 Once the Express Crock Multi-Cooker has finished cooking, allow a natural pressure release time of 1 minute.
Step 8 Stir in spinach and serve with parmesan cheese.
Step 9 Stir in spinach and serve with parmesan cheese.<.li>
