Gluten Free Slow Cooker Italian Wedding Soup

Total time4 hr 30 min

Prep time30 min

Cook time4 hr

Gluten Free Slow Cooker Italian Wedding Soup

Tender, hand-rolled meatballs made from a savory blend of ground beef and pork get a quick sear before simmering low and slow in a rich chicken broth studded with diced tomatoes, carrots, celery, and onion. Garlic, parsley, and Italian seasoning build layers of classic flavor while the slow cooker does all the work, so the broth turns deeply savory over hours of gentle cooking. A handful of fresh spinach gets stirred in at the end for color and a light, fresh bite against the hearty meatballs. Finished with a generous shower of grated Parmesan, this is the kind of cozy, ladle-it-into-a-bowl soup that tastes like it took all day. It's an easy, comforting dinner to keep on repeat, and it's a great pick for a gluten free table.

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Ingredients

6 servings

For the meatballs

1 lb ground beef (80/20)
¼ lb ground pork
⅓ cup plain breadcrumbs
Ian's Orignal Panko Breadcrumbs Aleia's Panko Bread Crumbs 7oz
See all
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
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.

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