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A bowl and pot of soup with couscous, meatballs, spinach, carrots, and Parmesan cheese shavings are on a wooden tray with a slice of cheese and a spoon on a white plate next to the bowl.
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Crock Pot Italian Wedding Soup Recipe

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Author Brooke Burks

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 egg beaten
  • 1/2 cup Italian style breadcrumbs
  • 1/2 cup parmesan cheese grated, divided
  • 6 teaspoons garlic minced, divided
  • 1/4 cup parsley fresh and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 cups onion diced
  • 2 tablespoons olive oil
  • 1.5 cups carrots diced
  • 8 cups vegetable broth
  • 2 teaspoons italian seasoning
  • 1 cup pastina (small pasta)
  • 5 cups baby spinach fresh
  • parmesan cheese shaved for garnish

Instructions

  • Prepare the meatballs by combining ground beef and pork with egg, breadcrumbs, half of the parmesan cheese, half of the garlic, parsley, salt and pepper. Mix just until combined, do not over mix. Form into small balls. Set aside.
    1/2 pound ground beef, 1/2 pound ground pork, 1 egg, 1/2 cup Italian style breadcrumbs, 1/2 cup parmesan cheese, 6 teaspoons garlic, 1/4 cup parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper
  • Heat olive oil over low to medium heat. Add meatballs and brown a few minutes on each side. Do this in batches to prevent overcrowding . Drain and place in the liner of the crock pot.
    2 tablespoons olive oil
  • Add in the onions, carrots, remixing half of garlic, Italian seasoning and remaining half of parmesan cheese. Cover with vegetable broth and gently mix to combine. Cover and cook on low for 6-8 hours or high on 4 hours.
    6 teaspoons garlic, 1.5 cups onion, 1.5 cups carrots, 8 cups vegetable broth, 2 teaspoons italian seasoning, 1/2 cup parmesan cheese
  • During the last 30 minutes, add in pastini pasta and allow to cook for another 30 minutes. Lastly, add in fresh spinach and allow to wilt for about 3-5 minutes. Garnish with shaved parmesan.
    1 cup pastina (small pasta), 5 cups baby spinach, parmesan cheese

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 219kcal | Carbohydrates: 17g | Protein: 11g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 909mg | Potassium: 312mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4354IU | Vitamin C: 8mg | Calcium: 101mg | Iron: 2mg
*PRO TIP - Make your meatballs ahead of time! I like to make mine, roll them out and freeze them for 1 hour on a sheet pan. I then transfer them to a freezer safe container so I can always take out what I need in a flash!

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