Slow Cooker Italian Wedding Soup
This hearty, healthy Slow Cooker Italian Wedding Soup will quickly become a favorite in your house as it has ours. Filled with chicken broth, carrots, onions, celery, spinach, and tiny meatballs it is a soup to ponder and enjoy!
Servings: 6 servings
Calories: 427kcal
Equipment
Ingredients
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup bread crumbs
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1/2 cup Parmesan finely grated
- 1 large egg
- Kosher Salt and Freshly ground pepper
- Cooking spray
Soup
- 1 medium yellow onion diced
- 4-5 cloves garlic minced
- 1 1/2 cups carrots diced
- 1 cup celery diced
- 8 cups low sodium chicken broth
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- Kosher salt and pepper to taste
- 1 cup orzo pasta
- 6 oz. fresh spinach chopped
- Parmesan grated for serving
Instructions
- Preheat oven to 400F.
- Mix all the meatball ingredients together and roll into 1-inch meatballs.
- Lightly spray a sided baking sheet. Place meatballs on the baking sheet and bake for 15 min.
- Meanwhile, add the onion, carrots, celery, garlic, thyme, oregano, and chicken broth to a slow cooker.
- Add the cooked meatballs. Add salt and pepper to taste. Cook for 6-8 hours on low.
- Add the spinach and pasta in the last 20 - 30 minutes. Adjust seasonings.
- Top with Parmesan and serve.
Video
Notes
Note: If not serving the entire soup right away then cook the orzo according to the package directions. Serve the soup over the orzo in portions.
Store the soup and the orzo separately in the refrigerator and serve again. Do this so the orzo won't absorb all the liquid from the soup while being refrigerated.
Nutrition
Serving: 1 | Calories: 427kcal | Carbohydrates: 31g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 108mg | Sodium: 568mg | Fiber: 4g | Sugar: 4g