Slow Cooker Italian Wedding Soup
A comforting and classic soup, packed full of vegetables and spicy mini meatballs.
Ingredients
Soup ingredients:
- 2/3 C carrots, sliced
- 2/3 C celery, chopped
- 3/4 C onion, chopped
- 2 cloves garlic, minced
- 2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 pkg onion soup mix
- 7 1/2 C chicken broth
- 6 oz baby spinach, chopped
- 1 1/2 C pasta
Meatball ingredients:* (see note)
- 1 lb ground chicken
- 1/4 C Parmesan cheese
- 1/2 C seasoned breadcrumbs
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/2 - 1 tsp red pepper flakes*, see note
- 1 large egg
Instructions
- Add prepared vegetables, seasonings, onion soup mix and chicken broth to the slow cooker. Cover and cook on high for 4 hours.
- Meanwhile, prepare meatballs. Preheat oven to 350°F. Line a baking sheet with parchment paper. Combine all ingredients, shaping small meatballs. (See this post for size reference). Place meatballs 1 inch apart. Bake for 10-15 minutes. Set aside.
- Add meatballs to slow cooker in the last hour of cooking. When 30 minutes remain, add chopped baby spinach and pasta. Gently stir and replace cover.
- Divide among bowls and enjoy.
Notes
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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