Slow Cooker Italian Wedding Soup with Mini Meatballs and Spinach
Slow Cooker Italian Wedding Soup with Mini Meatballs and Spinach Tiny baked meatballs, carrots, and acini di pepe in a savory Parmesan-scented broth, finished with spinach. Hands-off slow cooker comfort.
4 hrs 45 mins
6 servings
Ingredients
- 1 pound Ground Chicken, or turkey
- 8 cups Low-Sodium Chicken Broth
- 5 ounces Baby Spinach, about 5 packed cups
- 3 Carrots, diced
- 2 stalks of Celery, diced
- 5 cloves of Garlic, minced, divided
- 1 Yellow Onion, diced
- ¼ cup Plain Breadcrumb, plus 1 tablespoon
- 1 Egg, large
- ½ cup Parmesan Cheese, divided
- 1 Parmesan Rind
- ¾ cup Acini Di Pepe
- 1 teaspoon Kosher Salt, divided, plus more to taste
- 1 Bay Leaves
- ½ teaspoon Black Pepper
- 1 teaspoon Dried Oregano
- 1 teaspoon Italian Seasoning
- 1 tablespoon Olive Oil
Directions
- Heat oven to 400°F and line a baking sheet with parchment. Mix the ground chicken, breadcrumbs, half of the Parmesan, egg, a little less than half of the garlic, Italian seasoning and half of the salt, roll into 3/4-inch balls (about 40), and bake 12 minutes, until set and lightly browned.
- Heat the oil in a skillet over medium heat. Cook onion, carrots, and celery 5 minutes; add the remaining garlic and cook 30 seconds.
- Transfer vegetables to a 6-quart slow cooker. Add broth, Parmesan rind, oregano, bay leaf, remaining salt, and pepper. Gently add the meatballs.
- Cover and cook on low 6 hours or high 3 1/2 hours.
- Stir in pasta, cover, and cook on high 20 to 25 minutes, until tender.
- Remove the bay leaf and rind. Stir in spinach until wilted, about 2 minutes. Season to taste and serve topped with the remaining Parmesan.
