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–+ servings
Slow Cooker Italian Wedding Soup with Meatballs Recipe

Slow Cooker Italian Wedding Soup with Meatballs Recipe Bliss

This Slow Cooker Italian Wedding Soup with Meatballs Recipe delivers hearty comfort food, wrapping you in rich Italian flavors and adaptability for your cooking preferences.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Italian Sausage Substitute with ground turkey for a leaner option.
  • 0.5 pound Ground Beef Can be swapped with ground chicken or turkey for a lighter variation.
  • 1 large Egg A flax egg works for a vegan option.
  • 0.5 cup Breadcrumbs Use gluten-free breadcrumbs as an alternative.
  • 1 tablespoon Italian Seasoning Make your own with equal parts basil, oregano, and thyme if unavailable.
  • 0.25 cup Parmesan Cheese Nutritional yeast can be a dairy-free substitute.
  • 2 cloves Garlic Fresh minced enhances flavor depth.
  • 2 tablespoons Dried Parsley Fresh parsley can substitute if available.
For the Soup Base
  • 2 tablespoons Olive Oil Any cooking oil can be used.
  • 2 stalks Celery Diced for soup.
  • 2 medium Carrots Chopped.
  • 1 large Yellow Onion Diced.
  • 6 cups Chicken Broth Vegetable broth for a vegetarian option.
  • 1 cup Acini de Pepe Pasta Substitute with orzo or small shells.
  • 4 cups Fresh Spinach Can be replaced with kale.

Equipment

  • large mixing bowl
  • Skillet
  • Slow Cooker

Method
 

Prep and Cook
  1. In a large mixing bowl, combine ground Italian sausage, ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, Italian seasoning, and dried parsley. Mix gently to combine, then form into ¾ inch meatballs and set aside.
  2. In a skillet, heat a splash of olive oil over medium-high heat. Add meatballs in batches, browning on all sides for about 4-5 minutes. Transfer to the slow cooker.
  3. In the slow cooker, add diced celery, chopped carrots, diced onion, and minced garlic. Pour in the chicken broth and season with salt and pepper. Stir to mix well.
  4. Cover and cook on high for 4 hours or low for 6-8 hours. Check occasionally to ensure even cooking.
  5. About 30 minutes before serving, stir in the Acini de Pepe pasta. Cook until tender.
  6. Mix in fresh spinach until wilted. Cook for an additional 5 minutes.
  7. Ladle into bowls, sprinkle with extra Parmesan cheese and parsley, and serve with crusty bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 150IUVitamin C: 12mgCalcium: 200mgIron: 3mg

Notes

Customize with different meats or vegetables for a personalized touch. Store leftovers up to 3 days in an airtight container or freeze for longer storage without pasta and spinach.

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