Chestnut Free Slow Cooker Italian Wedding Soup

Total time4 hr 30 min

Prep time30 min

Cook time4 hr

4.8

(18)

Chestnut Free 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)
¼ lb ground pork
⅓ cup plain breadcrumbs
¼ cup grated parmesan cheese
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

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!