Crock Pot Italian Wedding Soup
photo by out of here
- Ready In:
- 8hrs 30mins
- Ingredients:
- 20
- Serves:
-
6
ingredients
-
Meatballs
- 453.59 g lean ground beef
- 1 egg, slightly beaten
- 59.14 ml breadcrumbs
- 59.14 ml fresh parsley, chopped
- 4.92 ml oregano
- 4.92 ml basil
- 2.46 ml salt
- 2.46 ml pepper
- 59.14 ml parmesan cheese, grated
-
Soup
- 1419.54 ml chicken stock
- 236.59 ml boneless cooked chicken breast (baked or boiled and chopped into shreds)
- 118.29 ml onion, finely chopped
- 118.29 ml carrot, finely chopped
- 118.29 ml celery, finely chopped
- 473.18 ml escarole or 473.18 ml spinach, torn into small pieces
- 2 bay leaves
- 7.39 ml garlic powder
- 1.23 ml fresh ground black pepper
- 59.14 ml pastina pasta or 59.14 ml acini di pepe pasta
- parmesan cheese, for serving
directions
- Meatballs: Preheat oven to 350 degrees.
- Mix all ingredients together.
- Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
- Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
- Remove from oven and drain on paper towel, if necessary.
- Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
- Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
- Remove bay leaves.
- Top each serving with grated parmesan or romano cheese.
- Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).
Reviews
-
I love acini di pepe, it is a real comfort food for me. So I doubled that, as well as subbed lean turkey for the beef. We really liked this soup, we would definitely make it again. Next time I would double the greens (I used chard), use 50% more broth, and possibly 25-50% less meatballs for our likings. Allow yourself ample prep time here, I think it took me an hour and a half. Served four for us as a meal without any accompaniments. Thanks for this recipe, Lainey!
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!