Slow Cooker Italian Wedding Soup has broth, parmesan- and herb-flavored meatballs, noodles, and fresh vegetables. Full with flavor, we'll share our variations below!
– 8cupschicken brothlow-sodium – 3medium carrotspeeled and chopped – 1oniondiced – 1cupcelerychopped – 1tablespoondried parsley – 1teaspoondried oregano – 1teaspoondried Italian herb – 5clovesgarlicminced – 1cupacini pastaor other small pasta – 2cupsbaby spinachchopped – salt and pepper to taste – 1lblean ground beef – 1egg – 1teaspoondried onion powder – 1teaspoondried parsley – 1teaspoondried oregano – 3clovesgarlicminced – 2/3cupsplain bread crumb – 1/4cupfreshly grated Parmesan cheese – 1/2teaspoonsalt – 1/8teaspoonpepper – 2tablespoonsolive oil
Ingredients
To make this dish, you will need chicken broth, carrots, onion, celery, parsley, oregano, garlic, and Italian herbs.
Cook for five to eight hours on low heat, or for four hours on high heat using the high heat setting.
Cook for five to eight hours on low heat, or for four hours on high heat using the high heat setting.
It is recommended that the oil be added to a large skillet that is currently being heated over medium-high heat.
Turn the meatballs over as often as you need to until they are browned and cooked all the way through. Place on paper towels to dry; set aside.
Fill the slow cooker with the meatballs, pasta, and spinach, and cook for thirty minutes before the mealtime, or until the pasta is cooked through, whichever comes first.
Spread the mixture out in individual bowls, and then top each one with the toppings of your choice.
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