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Slow Cooker Italian Wedding Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1 pound ground beef
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 teaspoon Italian seasoning
  • 6 cups chicken broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup small pasta
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions
 

  • Combine the ground beef, breadcrumbs, egg, Italian seasoning, salt, and pepper in a mixing bowl. Mix gently until just combined, then roll the mixture into small meatballs about one inch across.
  • Place the meatballs into the slow cooker. Add the chicken broth, carrots, celery, onion, and garlic.
  • Cover and cook on low for 6 to 7 hours until the meatballs are cooked through and the vegetables are tender.
  • Stir in the small pasta during the last 30 minutes of cooking so it softens without becoming mushy.
  • Turn off the heat and stir in the fresh spinach until it wilts.
  • Ladle the soup into bowls and top each serving with grated Parmesan cheese.

Notes

Keep the meatballs small so they cook evenly and stay tender. If you prefer a thicker broth, mash a few of the cooked vegetables against the side of the pot before adding the spinach. Leftovers reheat well on the stove with a splash of broth to loosen the pasta.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Mixing Bowl