Italian Crockpot (Slow Cooker) Recipes: Italian Wedding Soup Recipe

[Barbara G.]

Ingredients

Meatballs

• 1 lb. lean ground meat {turkey breast, lean ground beef, or chicken breast}
• 1 egg
• 1/4 cup oats
• 1/4 cup grated parmesan cheese
• 1 TBSP dried parsley
• 1 tsp Italian seasoning
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Soup

• 4 cups no-salt added chicken or vegetable broth
• 4 cups water
• 1 onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 2 bay leaves
• 1/2 tsp salt
• 4 cups escarole {or kale}
• parmesan cheese for topping, if desired

Instructions

Meatballs

Stir together all the meatball ingredients gently {you don’t want to over mix}. Shape them into teaspoon sized balls and refrigerate for at least 30 minutes.

Soup

Add all of the ingredients except the escarole or kale and parmesan cheese to a slow cooker. Turn on high and cover.

After 30 minutes, add in meatballs carefully. Cook on High for 5 hours or Low for 7 hours.

Remove bay leaves. Stir in escarole or kale and let cook for an additional 30 minutes.

Serve in soup bowls and top with parmesan cheese if desired.

Source: Memeinge

 

[christine]

I love this soup. Thanks for sharing.

 

[Geri K]

I love this soup also but when it comes in a can it has those little round pasta type looking things in it. I notice that this recipe does not mention adding them. This soup sounds delicious on cold winter day.