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Crockpot Italian Wedding Soup

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A comforting and nourishing Crockpot Italian Wedding Soup filled with tender meatballs, earthy vegetables, and fresh spinach, perfect for chilly evenings.

Ingredients

Scale
  • ½ pound ground beef
  • ½ pound ground pork
  • ½ cup panko breadcrumbs
  • ½ cup parmesan cheese, freshly grated
  • ¼ cup onion, grated
  • ¼ cup fresh parsley, finely chopped
  • 1 egg
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt/Pepper, to taste
  • 3 stalks celery, diced
  • 2 large carrots, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons Better than Bouillon chicken base, dissolved in 8 cups of water
  • 1 ½ teaspoons Italian seasoning
  • Salt/Pepper, to taste
  • 1 cup acini de pepe pasta
  • 4 cups baby spinach

Instructions

  1. Preheat the oven to 400°F and line a cookie sheet with parchment paper or nonstick foil.
  2. Combine all meatball ingredients in a large bowl until just combined, being careful not to overmix.
  3. Roll the meat mixture into 1.5-inch balls and place them on the prepared pan.
  4. Bake for 16-18 minutes, flipping once halfway through, until both sides are well browned.
  5. Deglaze the sheet pan with a little of the water/bouillon mixture, scraping up any brown bits for added flavor.
  6. Combine the meatballs, celery, carrots, onion, garlic, Better than Bouillon, Worcestershire sauce, Italian seasoning, and salt/pepper in the crockpot and stir until combined.
  7. Slow Cook for 6-8 hours on low or 3-4 hours on high, or until the meatballs reach an internal temperature of 160°F.
  8. Add the pasta in the last hour of cooking.
  9. Incorporate the spinach just before serving, stirring until wilted.

Notes

Serve with crispy garlic bread and a light arugula salad for a perfect meal.

Nutrition

Find it online: https://www.nailzspa.com/slow-cooker-italian-wedding-soup/

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