Dairy Free Slow Cooker Italian Wedding Soup

Total time4 hr 30 min

Prep time30 min

Cook time4 hr

Dairy Free Slow Cooker Italian Wedding Soup

Tender homemade meatballs, made from a savory blend of beef and pork with garlic, oregano, and fresh parsley, simmer low and slow in a rich broth loaded with carrots, celery, and onion until everything turns deeply flavorful. Small pasta cooks right in the pot toward the end, soaking up all that savory goodness, while a handful of fresh spinach gets stirred in at the last minute for color and a little freshness. It's the kind of set-it-and-forget-it comfort food that fills the kitchen with that classic Italian-soup smell for hours. Ladle it into big bowls and dig in while the meatballs are still piping hot and the broth is at its most flavorful. This one is an easy, satisfying choice to add to your dairy free rotation, especially on busy weeknights when the slow cooker does most of the work for you.

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Ingredients

6 servings

For the meatballs

1 lb ground beef (80/20)
¼ lb ground pork
⅓ cup plain breadcrumbs
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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.

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