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Slow Cooker Italian Wedding Soup

Slow Cooker Italian Wedding Soup

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Experience the ultimate comfort with this Slow Cooker Italian Wedding Soup. A ‘married’ blend of savory, bite-sized meatballs, tender carrots, aromatic celery, and delicate acini de pepe pasta simmered in a rich broth. This hearty, one-pot dish captures the essence of a traditional Italian trattoria while fitting perfectly into a busy lifestyle. It is a nutritious, soul-warming meal that is both elegant for guests and effortless for a hectic weeknight dinner.

Ingredients

Scale

0.5 lb ground beef
0.5 lb ground turkey
1 large egg
0.5 cup breadcrumbs
1 tsp Italian seasoning
0.33 cup freshly grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried parsley
1 tsp salt
0.5 tsp black pepper
1 tbsp olive oil
2 celery ribs, diced
2 medium carrots, diced
1 yellow onion, diced
8 cups chicken broth (no alcohol)
0.5 cup acini de pepe pasta
4 cups fresh spinach, chopped

Instructions

In a medium bowl, combine ground beef, turkey, egg, breadcrumbs, Italian seasoning, Parmesan, half the minced garlic, parsley, salt, and pepper. Gently mix and form into small, bite-sized meatballs.
Heat olive oil in a skillet over medium-high heat and quickly brown the meatballs on all sides to develop flavor.
In the slow cooker, combine celery, carrots, onion, remaining garlic, and add the browned meatballs.
Pour in the chicken broth.
Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours.
About 20 minutes before serving, stir in the acini de pepe pasta and cook until tender.
Stir in the fresh spinach just before serving so it wilts in the residual heat.

Notes

Ensure the breadcrumbs are free of any alcohol-based flavorings. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can cook the pasta separately if you prefer the soup to store longer without the noodles absorbing all the broth.