Italian Wedding Soup Slow Cooker Recipe
Published: Wed, 10/30/24
Updated: Thu, 10/31/24
Happy day before Halloween, Slow-Cookerers!!
We are headed into the very best season of them all ---
SOUP SEASON.
🍲 🍲 🍲
This isn't available online, but in my 3rd cookbook. I think you'll really enjoy it!
This is a very yummy, tummy-soothing soup.
(chances are it's not going to be this one, since it's kind of hearty, but a variation of homemade chicken noodle. ;-) )
Italian Wedding Soup
from 365 Slow Cookers Suppers, page 35
serves 4 (or maybe 6 small people?)
1 pound Italian-style meatballs (check for gluten if avoiding; I use the Coleman Natural brand)
1 onion, diced
1 cup chopped carrot
1/2 cup sliced celery
4 garlic cloves, minced
6 cups chicken broth
1 tablespoon dried Italian Seasoning
1/2 cup elbow pasta (I use gluten free)
2 cups fresh spinach leaves
shredded or grated Parmesan cheese (optional garnish)
Use a 6-quart slow cooker. Place the meatballs into the insert (still frozen is ok).
Add the vegetables, garlic, broth, and Italian seasoning.
Don't add the pasta yet.
Cover, and cook on low for 7 to 8 hours.
Stir in the uncooked pasta and spinach.
Recover, and cook on high for 30 minutes, or until the pasta is bite-tender.
Serve with Parmesan cheese, if desired.
The Verdict.
I really like meatballs in soup because they are already seasoned so nicely, you can get away without really adding too much extra to ooomph up the broth.
If you are gluten free, it can be tricky to find meatballs without breadcrumbs; be sure to read labels carefully.
Enjoy!! Happy Slow Cooking!!
steph
from 365 Slow Cookers Suppers, page 35
serves 4 (or maybe 6 small people?)
1 pound Italian-style meatballs (check for gluten if avoiding; I use the Coleman Natural brand)
1 onion, diced
1 cup chopped carrot
1/2 cup sliced celery
4 garlic cloves, minced
6 cups chicken broth
1 tablespoon dried Italian Seasoning
1/2 cup elbow pasta (I use gluten free)
2 cups fresh spinach leaves
shredded or grated Parmesan cheese (optional garnish)
Use a 6-quart slow cooker. Place the meatballs into the insert (still frozen is ok).
Add the vegetables, garlic, broth, and Italian seasoning.
Don't add the pasta yet.
Cover, and cook on low for 7 to 8 hours.
Stir in the uncooked pasta and spinach.
Recover, and cook on high for 30 minutes, or until the pasta is bite-tender.
Serve with Parmesan cheese, if desired.
The Verdict.
I really like meatballs in soup because they are already seasoned so nicely, you can get away without really adding too much extra to ooomph up the broth.
If you are gluten free, it can be tricky to find meatballs without breadcrumbs; be sure to read labels carefully.
Enjoy!! Happy Slow Cooking!!
steph
thank you!!
Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
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