Crock Pot Italian Wedding Soup

Ingredients

• 2 stalks Celery Stalks (chopped into 1/4‑inch dice)
• 3 medium carrots Carrots (peeled and diced)
• 0.5 large onion Onion (diced)
• 1 tablespoon Garlic (minced (about 3 cloves))
• 1 teaspoon Dried Thyme
• 64 ounces Low‑Sodium Chicken Broth (2 boxes (32 oz each))
• 1 cup Orzo Pasta (dry)
• 4 cups Fresh Spinach (loosely packed, roughly chopped)
• 12 small meatballs Meatballs (pre‑cooked or homemade (see step 1))
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 tablespoon Olive Oil (for sautéing)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Meatballs (if making homemade)

   In a bowl combine ½ lb ground beef, ½ lb ground pork, ¼ cup breadcrumbs, 1 egg, 2 Tbsp grated Parmesan, 1 tsp dried Italian herbs, salt and pepper. Mix gently, form 12 small balls, and set aside.

   Time: PT9M

2. Chop Vegetables

   Dice the celery, carrots, and onion into uniform 1/4‑inch pieces. Mince the garlic.

   Time: PT5M

3. Sauté Vegetables

   Heat 1 Tbsp olive oil in the stockpot over medium‑high heat. Add the diced celery, carrots, and onion. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

4. Add Garlic, Thyme, and Broth

   Stir in the minced garlic and 1 tsp dried thyme; cook for 1 minute. Pour in the 64 oz low‑sodium chicken broth, increase heat, and bring to a rolling boil.

   Time: PT11M

   Temperature: medium‑high

5. Simmer the Soup

   Reduce heat to low, partially cover, and let the broth simmer for 3 hours to develop deep flavor.

   Time: PT3H

   Temperature: low

6. Add Orzo and Spinach

   Stir in 1 cup dry orzo and 4 cups chopped spinach. Continue to simmer.

   Time: PT5M

   Temperature: low

7. Cook Orzo Until Tender

   Simmer for 15‑30 minutes, or until the orzo is al dente and has absorbed most of the broth.

   Time: PT20M

   Temperature: low

8. Add Meatballs

   Gently drop the meatballs into the soup. Simmer for an additional 10 minutes, or until the meatballs are heated through and reach an internal temperature of 165°F (74°C).

   Time: PT10M

   Temperature: low

9. Finish with Parmesan and Season

   Stir in ¼ cup grated Parmesan cheese. Taste and adjust salt and pepper as needed.

   Time: PT2M

10. Serve

    Ladle the hot soup into bowls and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

22 g

Fat

8 g

Fiber

3 g