Anti Inflammatory Slow Cooker Italian Wedding Soup

Total time4 hr 30 min

Prep time30 min

Cook time4 hr

Anti Inflammatory Slow Cooker Italian Wedding Soup

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the meatballs

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
¼ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
⅓ cup plain breadcrumbs
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 large egg
2 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the soup

1 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
3 cloves garlic, minced
8 cups low-sodium chicken broth
1 can (14 oz) diced tomatoes, drained
1 tsp dried italian seasoning
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 cup acini di pepe or ditalini pasta, dry
4 cups fresh baby spinach or escarole, roughly chopped

For serving

½ cup grated parmesan cheese, for serving
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, 1/4 cup Parmesan, egg, 2 cloves minced garlic, parsley, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix with your hands until just combined — do not overwork the mixture.
2
Roll the meat mixture into balls about 1 inch in diameter (roughly the size of a large marble) and arrange them in a single layer on a rimmed baking sheet. You should get about 40–45 meatballs.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!