Happy Slow Cooker Soup Sunday! Today’s soup is Italian Wedding Soup — our version of it. It’s a light and delicious soup. It has flavors of spaghetti bolognese in a broth soup with vegetables and meatballs and of course pasta. It’s a family favorite!
Let’s get started!
Chop onion, celery and carrot.
Add garlic powder, salt, pepper, oregano and Italian seasoning.
Add pasta. We are using baby shells (conchigliette), but you can also use acini de pepe, orzo, pastina, ditalini or even couscous.
Add broth. I am using the last of my garlic vegetable broth I made. It’s delicious! Typically chicken broth is used but I’m using veggie broth since I had it on hand!
Add water.
Stir. Cover and cook on high for 2 hours.
My daughter made meatballs and roasted them, a few weeks ago, and we froze half. So I’m adding frozen meatballs.
Add more water or broth if needed. Cover and cook on high for another 2 hours.
Time to serve! Add spinach and Parmesan cheese. I added more pepper too.
This soup is so good! And the meatballs are so tender, they fall apart!
Yum!
Slow Cooker Soup Sunday – Italian Wedding Soup
1 small onion, diced
1 celery stalk, diced
2 carrots, diced
1/2 tsp salt
Fresh cracked pepper
1/2 tsp oregano
1/2 tsp Italian seasoning
Sprinkle garlic powder
3/4 cup pasta
3 cups broth – chicken or vegetable
2 cups water
1 cup small cooked meatballs
1 cup spinach, chopped
1/4 cup Parmesan cheese
Put onion, celery, carrot and seasonings into crockpot. Add pasta, broth and water. Stir. Add meatballs. Cover and let cook 5 hours on high or 8 hours on low. Add spinach and Parmesan to soup right before serving. Serve with extra Parmesan cheese if you like.
