Slow Cooker Italian Wedding Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
7 hrs
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Total Time
7 hrs 30 mins
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Servings
6 servings
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Calories
375 kcal
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Course
Main Course, Soup
Slow Cooker Italian Wedding Soup
Description
The Slow Cooker Italian Wedding Soup brings together ground beef meatballs seasoned with garlic, dried herbs, bread crumbs, and Parmesan cheese, which are browned before adding to the slow cooker. The broth features low-sodium chicken stock simmered with carrot, onion, celery, garlic, parsley, oregano, and an Italian herb blend. After slow cooking the broth for several hours, acini pasta and fresh baby spinach are added to the pot to finish cooking, providing tender pasta and vibrant greens. This method ensures the meatballs stay juicy and the flavors meld gradually.
The soup offers a balance of savory meat, fresh herbs, and tender vegetables in a light yet satisfying broth. The presence of Parmesan in the meatballs adds a subtle cheesy depth that complements the herbs. The small pasta holds the broth well and adds body to the soup without overwhelming it. It can be served as a filling lunch or light dinner.
To prepare the meatballs, combine the ground beef with egg, garlic, dried herbs, bread crumbs, and Parmesan, shaping into 1-inch balls. Browning them before adding to the slow cooker seals in juices and develops their flavor. Cooking on low heat for 6-8 hours deepens the broth and tenderizes the vegetables. Adding pasta and spinach near serving time preserves their textures.
Ingredients
Soup:
- 8 cups chicken broth low-sodium
- 3 carrot peeled and chopped, medium
- 1 onion diced
- 1 cup celery chopped
- 1 tablespoon parsley dried
- 1 teaspoon oregano dried
- 1 teaspoon italian herb blend dried
- 5 cloves garlic minced
- 1 cup acini pasta or other small pasta
- 2 cups baby spinach chopped
- salt to taste
- black pepper to taste
Meatballs:
- 1 lb ground beef lean
- 1 egg
- 1 teaspoon onion powder dried
- 1 teaspoon parsley dried
- 1 teaspoon oregano dried
- 3 cloves garlic minced
- 2/3 cups bread crumbs plain
- 1/4 cup Parmesan Cheese freshly grated
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Add to the slow cooker:
- Chicken broth, carrots, onion, celery, parsley, oregano, Italian herbs, and garlic.
- Cook on low heat for 6-8 hours or high for 4 hours.
Make the meatballs:
- In a medium bowl add all the meatballs ingredients, except oil, and stir to combine. Shape into 1 inch balls.
- Place a large skillet over medium-high heat and add the oil. Once how, cook meatballs, flipping as needed until browned and cooked through. Place on paper towels to drain.
- Add the meatballs, pasta and spinach to the slow cooker and cook for 30 minutes prior to mealtime or until the pasta is done.
- Ladle into bowls and top with favorite toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 1601mg | 67% |
| Potassium | 796mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6211IU | 124% |
| Vitamin C | 29mg | 32% |
| Calcium | 152mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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