Italian Wedding Soup Slow Cooker Recipe
Published: Thu, 10/26/17
Happy Friday Eve, Slow-Cookerers!!
We are headed into the very best season of them all ---
SOUP SEASON.
🍲 🍲 🍲
Also, we are headed (and by We, I mean Me. The first WE was a global We.
This We refers to Me. In case you are keeping track of my wily pronouns..)
to a wedding this weekend, so it only seems fit to marry (HA! did you see what I did there?!?!?!? ..)
the two and give you a copy of my Italian Wedding Soup recipe.
This isn't available online, but in my 3rd cookbook. I think you'll really enjoy it!
Also? Cheers to Michael and Kathy! Here's a yummy soup for you!
This We refers to Me. In case you are keeping track of my wily pronouns..)
to a wedding this weekend, so it only seems fit to marry (HA! did you see what I did there?!?!?!? ..)
the two and give you a copy of my Italian Wedding Soup recipe.
This isn't available online, but in my 3rd cookbook. I think you'll really enjoy it!
Also? Cheers to Michael and Kathy! Here's a yummy soup for you!
💍 💐 💍
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