Slow Cooker Italian Wedding Soup Recipes

CROCK POT ITALIAN WEDDING SOUP

Steps:

• 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).

ITALIAN WEDDING SOUP

Steps:

• If baking meatballs, preheat oven to 400 F degrees. Line a cookie sheet with parchment paper.
• Combine the ground turkey, garlic, parsley, Parmigiano-Reggiano, milk, egg, salt and pepper in a bowl and mix gently with a fork. If the mixture seems too loose, add a little bit more breadcrumbs until it's a consistency you can use to form the meatballs.
• Using a small cookie scoop or a Tablespoon, scoop the meatballs into 1/2" round balls. Place on a parchment lined baking sheet. Repeat to make all of the meatballs. Set aside. If baking the meatballs, place them in a 400° F oven for 15 minutes.
• If making in skillet: In large skillet, add a tablespoon of olive oil. When it's heated and shimmering, add in the meatballs and brown (you don't need to cook all the way). Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.
• Remove the meatballs and let them drain a paper towel lined dish while you prep the soup.
• While the meatballs are baking - heat the olive oil over medium-low heat in a large pot. When the oil begins to shimmer, add the diced onions, carrots and celery. Sauté until onion is softened and translucent - approximately 8-10 minutes, stirring frequently.
• Next, add in the broth, water, salt, pepper and bay leaf.
• Bring to a boil. If using escarole, add it in now. Reduce the heat to medium. The escarole will cook pretty fast. It won't need more than 15 minutes.
• Add the meatballs. Add the pasta (if you're not cooking it in the soup, cook the pasta in a small pot of salted boiling water according to the directions on the box). Add the cooked pasta to the soup.
• Simmer for 10-15 minutes, until the meatballs are cooked through.
• If using spinach, add it in the end and cook until it barely wilts. Add the cooked pasta to the soup.
• Ladle the soup into bowls. Enjoy!

SLOW COOKER ITALIAN WEDDING SOUP

Steps:

• In a slow cooker combine the following: chicken broth, carrots, onion, parsley, oregano and garlic. Turn on low heat for 6-8 hours or high for 4 hours.