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8) Italian Wedding Soup (Slow Cooker)

Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb ground beef or turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan plus extra for serving
  • 1 large egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 8 cups low-sodium chicken broth
  • 2 cups baby spinach chopped
  • 1 cup small pasta acini di pepe or ditalini
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 1 small onion finely chopped
  • 2 cloves garlic minced

Method
 

  1. Mix meat, breadcrumbs, Parmesan, egg, salt, and pepper in a bowl. Form into 1-inch meatballs.
  2. Heat oil in a skillet over medium heat. Brown meatballs 2 minutes per side; they will finish cooking in the slow cooker.
  3. Add broth, carrots, celery, onion, garlic, and browned meatballs to the slow cooker. Cover.
  4. Cook on low 4 hours or high 2 hours.
  5. Add pasta and cook on high 15–20 minutes until tender. Stir in spinach until wilted. Taste and add salt if needed. Serve with extra Parmesan.