Grandma’s Italian Wedding Soup Recipe for the Crock Pot™ by Ann Marie Patitucci
My mom has made Italian wedding soup my entire life. I remember eating it at holidays and at big Italian family dinners when I was a kid. We had it the last time we visited my parents in New York. The smell alone made me nostalgic for my childhood spent with my siblings and cousins.
True confession: I’ve never attempted to make Italian wedding soup. I’ve always been afraid that I’d mess it up and be disappointed. Good news: this Italian wedding soup recipe is very similar to my mom’s and can be made in the slow cooker! Slow-cooker cooking is more my speed and this soup is delicious. Bonus: it freezes well!
Prep Time: 30 minutes
Cook Time: 8 1/2 hours
Total Time: 9 hours
Servings: 4 to 6
- 1 tablespoon olive oil
- 1 pound ground beef (80% lean)
- 1 egg, beaten
- 1/2 cup Italian breadcrumbs (homemade or store bought)
- 1/4 cup Parmesan cheese, finely grated into a powder
- 3 cloves garlic, finely diced
- 1/3 cup fresh parsley, roughly chopped
- 1 1/4 cups carrots, diced
- 1 1/4 cups yellow onion, diced
- 3/4 cup celery, diced
- 1 tablespoon garlic, minced
- 8 cups chicken broth (I prefer low-sodium)
- 2 teaspoons Italian seasoning
- 3/4 cup acini de pepe pasta or orzo, uncooked
- 8 ounces fresh spinach
- fresh parsley, roughly chopped, for garnish
- freshly grated Parmesan cheese, for garnish
Here's how to make it:
- Gently combine the meatball ingredients. The goal is tender meatballs, so don’t overwork the meat. Roll the meat into 1-inch balls for a total of approximately 35 meatballs or 1/2-inch balls for approximately 70 mini meatballs.
- Heat the olive oil in a large soup pot or dutch oven over medium-high heat. Brown the meatballs in batches for 2 to 3 minutes (the insides of the meatballs will finish cooking in the soup). Remove the meatballs and transfer them to the slow cooker.
- Add the onions, carrots, celery, garlic, chicken broth and Italian seasoning. Cook on high for 4 hours or low for 8 hours.
- Add the pasta and cook on low for 30 minutes. Stir in the spinach and heat through until wilted, about 3 minutes. Top with Parmesan cheese, fresh parsley and serve.
Notes: A tip if you’d like to freeze your leftovers or make a double batch and freeze half: cook and store the pasta separately because it absorbs a lot of broth during storage. When it’s time to thaw and serve the leftovers, add the pasta to your serving bowls and ladle the soup on top.
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Related Products on Amazon We Think You May Like:
Slow Cookers $20 & Up
Chicken Broth $1 & Up
Orzo $1 & Up
Acini de Pepe $2 & Up
Italian Breadcrumbs $2 & Up
Dried Italian Seasoning $2 & Up
Olive Oil $4 & Up
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