Description
Cozy up with this easy Slow Cooker Italian Wedding Soup. It’s got tender meatballs, pasta, and veggies in a rich, comforting broth.
Ingredients
Scale
- ½ pound ground beef
- ½ pound ground pork
- ½ cup panko breadcrumbs
- ½ cup Parmesan cheese (finely grated)
- ¼ cup onion (finely grated)
- ¼ cup fresh parsley (finely chopped)
- 1 egg
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 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 the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- 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 crockpot.
- Transfer the cooked meatballs into the crockpot 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 degrees F.
- In the last hour of cooking, add the dried pasta and cook until soft.
- Add the fresh spinach leaves and cook until wilted.
Notes
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 348
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 90 mg