Vegetarian Slow Cooker Italian Wedding Soup

Total time4 hr 30 min

Prep time30 min

Cook time4 hr

4.8

(18)

Vegetarian Slow Cooker Italian Wedding Soup

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Ingredients

6 servings

For the meatballs

1 lb ground beef (80/20)
¼ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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