Red Meat Allergy Friendly Slow Cooker Italian Wedding Soup
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ¼ lb ground pork
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 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.
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