Eightyrecipes
Slow Cooker Italian Wedding Soup
A brothy Italian wedding soup made with frozen mini meatballs, orzo, carrots, celery and spinach in one pot.
Ingredients
- 1/2 lb small frozen meatballs 225 g, beef or turkey
- 8 cups chicken broth
- 2 carrots peeled and sliced
- 2 stalks celery sliced
- 1/2 cup small pasta orzo or acini di pepe
- 4 oz fresh spinach about 2 cups, roughly chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1 pinch salt and pepper to taste
Instructions
- Place the meatballs, broth, carrots, celery, Italian seasoning, garlic powder, salt and pepper into the slow cooker.
- Cover and cook on Low for 4 to 5 hours, or High for 2 to 3 hours, until the vegetables are tender and the meatballs are heated through.
- Add the pasta and continue cooking on High for 20 to 30 minutes, until the pasta is tender.
- Add the chopped spinach and stir until wilted, about 2 to 3 minutes.
- Adjust the seasoning if needed, then ladle into bowls and serve warm.
Notes
Nutrition values are an estimate. Add the pasta only in the last 20 to 30 minutes, as orzo keeps absorbing broth. Freeze the soup before the pasta goes in, then cook fresh pasta when you reheat.
Nutrition
Nutrition is an estimate, calculated automatically.
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