Slow Cooker Italian Wedding Soup
Serve this Slow Cooker Italian Wedding Soup recipe with a side of crusty bread for a delicious and filling meal.
Servings 6
Calories 404kcal
Equipment
Ingredients
MEATBALLS
- ½ lb ground beef
- ½ lb ground pork
- ½ cup panko breadcrumbs
- ½ cup finely grated parmesan cheese
- ¼ cup finely grated onion
- ¼ cup finely chopped fresh parsley
- 1 egg
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
SOUP:
- 3 ribs celery chopped
- 2 medium carrots chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 8 cups chicken broth
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup dry acini de pepe pasta or dry orzo pasta
- 4 cups baby spinach
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, gently mix together the meatball ingredients until just combined.
- Roll 1.5 inch meatballs and place them onto the prepared baking sheet.
- Bake meatballs for 16-18 minutes, flipping halfway through, until browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the slow cooker.
- Transfer the cooked meatballs into the slow cooker and add the celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt and pepper.
- Cover and cook for 6-8 hours on low or 3-4 hours on high, until the meatballs reach a minimal internal temperature of 145°F.
- In the last hour of cooking, add the dried pasta and cook until soft.
- Add the fresh spinach leaves and cook until wilted.
Nutrition
Calories: 404kcal | Carbohydrates: 32g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 2018mg | Potassium: 612mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5622IU | Vitamin C: 13mg | Calcium: 173mg | Iron: 3mg