Description
Enjoy a comforting bowl of Slow Cooker Italian Wedding Soup filled with tender meatballs and veggies. Try this easy recipe today!
Ingredients
Scale
- ½ pound ground beef
- 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°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, Italian seasoning, salt, and pepper. Mix gently until just combined.
- Roll the mixture into 1.5-inch meatballs and place on the prepared baking sheet.
- Bake meatballs for 16-18 minutes until browned but not fully cooked.
- Transfer the meatballs to a slow cooker along with chopped celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until meatballs are cooked through.
- In the last hour of cooking, add pasta to the soup until soft.
- Stir in fresh spinach just before serving until wilted.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg