CROCK POT ITALIAN WEDDING SOUP
This takes a little advance preparation, but it is great to come home to after a long day. Pastina and acini di pepe pasta is very small pasta and can be added the last hour or so of the cooking time.
Provided by CookingONTheSide
Categories Stocks
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 20
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).
SLOW COOKER ITALIAN WEDDING SOUP
Real authentic Italian wedding soup. A traditional family favorite recipe is easy to make in the crockpot, delicious homemade meal. A comforting easy weeknight meal.
Provided by Melanie Kathryn - Gather for Bread
Categories Soup
Time 8h20m
Number Of Ingredients 21
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.
INSTANT POT® ITALIAN WEDDING SOUP
Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.
- Ladle into bowls and top with Parmesan cheese.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 24.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.8 g, Protein 21.1 g, SaturatedFat 4.7 g, Sodium 409.7 mg, Sugar 5 g
CROCK POT JUICY ITALIAN WEDDING MEATBALLS
This is a great soup for crisp fall evenings. I used thighs or breasts for the cooked chicken and this would be great for leftover chicken.
Provided by mary winecoff
Categories Chicken
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
- Combine rest of ingredients except pasta in crock pot and cook all day on low.
- Add the pasta during the last hour of cooking.
- Freezes well.
CROCK POT ITALIAN WEDDING SOUP
This Crock Pot Italian Wedding Soup is an easy prep, gluten-free & dairy-free take on the classic everyone knows and loves! A delicious, cozy soup packed with veggies, leafy greens and hearty, tender meatballs. Also includes stovetop directions.
Provided by Robyn Downs
Categories Soup
Time 7h10m
Number Of Ingredients 18
Steps:
- To make the meatballs, mix together the grated onion, nutritional yeast, salt, garlic powder, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to overmix.
- Roll the mixture into 1-inch balls. Set aside.
- To a 6-quart slow cooker add the onion, celery, carrot, escarole (or kale), garlic, salt, stock, and water, stirring to combine. Add the meatballs and stir gently to combine.
- Cover and cook on high for 4-5 hours or low for 6-7 hours.
- At the end of the cooking time, whisk the egg in a small bowl. Uncover and pour the egg in while the soup is still simmering, stirring until ribbons form. Add the lemon juice and spinach, stirring to wilt the spinach.
- Taste and add additional salt or lemon juice to taste.
- Make the meatballs by following step 1 above.
- Heat 1 tablespoon olive oil over medium high heat in a large pot or dutch oven. Add the onion and a pinch of salt, stirring to combine. Cook for 4-5 minutes or until the onions soften, stirring occasionally.
- Add the carrot, celery, garlic, and salt. Cook for an additional 3-4 minutes, stirring occasionally.
- Add the escarole (or kale), stock, water, and meatballs. Cover, bring to a boil, then reduce to a simmer.
- Cook for 30-40 minutes or until the meatballs are cooked through and the vegetables are very tender.
- Uncover and follow steps 5-6 above.
Nutrition Facts : Calories 254 kcal, Carbohydrate 11 g, Protein 21 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 79 mg, Sodium 1136 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
ITALIAN WEDDING SOUP
Italian Wedding Soup is made with meatballs, escarole, carrots and acini de pepe pasta. Make this Italian Wedding Soup Recipe with fresh or frozen meatballs any time of the year.
Provided by Lora
Categories Dinner
Number Of Ingredients 20
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!
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4.7/5 (21)Total Time 4 hrs 10 minsCategory Soups & ChilisCalories 91 per serving
- Combine broth, meatballs, carrots, onions, parsley, garlic powder, salt, and pepper in slow cooker and cook on low (6-8 hours) or on high (4 hours).
- Stir pasta into soup during last 15-20 minutes of cook time. (The exact cook time for perfectly cooked pasta can vary based on brand and pasta shape, so just check to be sure your pasta is done before serving.)
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From 365daysofcrockpot.com
4.7/5 (14)Total Time 45 minsCategory SoupCalories 340 per serving
- . Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and swirl it around. Add in your onion and saute for about 5 minutes.
- . Add in carrots, celery, meatballs, chicken broth, beef broth, basil, garlic powder, onion soup mix, ketchup and thyme.
- . Cover your pot and secure the lid. Make sure the valve is set to sealing. Set the soup button to 10 minutes (if you don’t have a soup button use the manual/pressure cook button). Allow the pressure to release naturally for 5 minutes and then move the valve to venting.
- . There are three ways you can cook the orzo pasta. Way 1–Pressure cook: Open the pot after the pressure is released and add in the uncooked pasta. Then replace the lid and move valve to sealing and set the manual/pressure cook button to 0 (zero) minutes. The pot will come to pressure fairly quickly because the broth is super hot. Then allow the pressure to release naturally for 2-3 minutes and then move the valve to venting. Way 2–Saute setting. Add the pasta into the pot after the soup has pressure cooked and turn the pot to the saute setting. The pasta will cook in about 10 minutes. Stir often so it doesn’t stick to the bottom of the pot. Way 3–Boil on stove. Bring water to boil on the stove. Add the orzo pasta. Boil on medium high heat for about 10 minutes, or until pasta is tender.
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- In a large bowl, use your hands or a fork to gently combine all of the meatball ingredients. Use a tablespoon or a small scoop to shape the mixture into small meatballs. Arrange the meatballs on a baking sheet or other large tray.
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