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Slow Cooker Italian Wedding Soup with Meatballs

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A comforting slow cooker Italian wedding soup filled with tender meatballs, hearty vegetables, and vibrant broth.

Ingredients

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  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 8 cups chicken broth
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup small pasta (like acini di pepe)
  • 2 cups fresh spinach
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions

  1. In a bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Form into small meatballs.
  2. In your slow cooker, combine the chicken broth, chopped onion, diced carrots, diced celery, dried oregano, and dried basil.
  3. Add the freshly made meatballs to the slow cooker, ensuring they are submerged in the broth mixture.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. In the last 30 minutes, add the small pasta and fresh spinach.
  6. Ladle the soup into bowls and serve warm, with extra Parmesan cheese if desired.

Notes

Leftovers taste better the next day and can be stored in the fridge for 3-4 days or frozen for up to 3 months.

Nutrition

Find it online: https://thestationrecipes.com/slow-cooker-italian-wedding-soup-with-meatballs/

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