Description
This Slow Cooker Italian Wedding Soup with Meatballs is a hearty and comforting dish that combines flavorful homemade meatballs, fresh vegetables, tender pasta, and nutritious spinach simmered to perfection in a rich chicken broth. Perfect for a cozy family meal, this soup offers a delicious balance of savory flavors and wholesome ingredients, all made effortlessly in a slow cooker.
Ingredients
Scale
Meatballs
- ½ lb. ground Italian sausage (or plain ground pork)
- ½ lb. ground beef
- 1 egg
- ½ cup breadcrumbs
- 1 teaspoon Italian seasoning
- â…“ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp. dried parsley
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tbsp. olive oil (for searing)
Soup
- 2 celery ribs, diced
- 2 whole carrots, peeled and diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1 tbsp. Italian seasoning
- Salt and pepper, to taste
- ¾ cup Acini de pepe pasta
- 5 cups fresh spinach
- Grated Parmesan cheese, for garnish
Instructions
- Prepare the Meatball Mixture: In a mixing bowl, combine ground Italian sausage, ground beef, egg, breadcrumbs, Italian seasoning, grated Parmesan cheese, minced garlic, dried parsley, salt, and black pepper. Mix thoroughly until well combined to ensure even seasoning and texture.
- Form the Meatballs: Shape the mixture into small meatballs about ¾ inch in diameter, ensuring they are evenly sized for consistent cooking.
- Sear the Meatballs: Heat olive oil in a non-stick pan over medium-high heat. Add the meatballs and sear them until browned on all sides, which locks in flavor. They do not need to be fully cooked at this stage.
- Transfer to Slow Cooker: Place the seared meatballs carefully into the slow cooker, preparing the base for the soup.
- Add Vegetables and Broth: To the slow cooker, add diced celery, diced carrots, diced onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper. Stir gently to combine all ingredients evenly.
- Slow Cook the Soup: Cook on high for 4 hours or low for 6 to 8 hours until the vegetables are tender and the flavors meld together, creating a rich broth.
- Add Pasta: About 30 minutes before the end of cooking, stir in the Acini de pepe pasta to the slow cooker. Ensure the pasta is evenly distributed and continue cooking until it is al dente.
- Incorporate Spinach: Once the pasta is cooked, stir in the fresh spinach and allow it to wilt in the hot soup for approximately 5 minutes, enhancing both color and nutrition.
- Serve: Ladle the soup hot into bowls and garnish with grated Parmesan cheese and fresh parsley if desired for added aroma and flavor.
Notes
- For a leaner option, use ground turkey instead of Italian sausage or beef.
- If you prefer, you can skip searing the meatballs and add them directly to the slow cooker, though searing adds extra flavor.
- Adjust salt and pepper to taste before serving.
- Acini de pepe pasta can be substituted with other small pasta shapes like orzo or ditalini.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For added freshness, garnish with chopped parsley or additional grated Parmesan cheese.
