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Italian Wedding Soup with Meatballs
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound ground turkey
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 6 cups chicken broth
  • 1 small onion, diced
  • 2 carrots, sliced
  • 1/2 cup small pasta such as acini di pepe
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions
 

  • In a mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, and Italian seasoning. Mix well and shape the mixture into small meatballs about one inch across.
  • Place the meatballs, chicken broth, diced onion, and sliced carrots into the slow cooker. Stir gently to distribute the ingredients.
  • Cover and cook on low for 6 hours.
  • Stir in the small pasta and fresh spinach. Continue cooking for 30 more minutes until the pasta is tender.
  • Season with salt and pepper. Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Add the pasta only in the final half hour so it stays firm instead of turning mushy. Leftovers keep well in the refrigerator for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl