Dump and Go Slow Cooker Italian Wedding Soup
My dump and go Slow Cooker Italian Wedding Soup is made with cooked frozen meatballs and tiny pasta simmered all day in a savory broth full of tender greens and herbs. It has only 8 ingredients and is made with minimal effort and preparation so it's great for busy days- there's no making meatballs from scratch or browning anything in a pan!
Servings: 6
Calories: 120kcal
Equipment
Ingredients
- ½ lb cooked frozen meatballs turkey, chicken or beef
- 8 cups chicken broth
- 2 carrots diced
- 2 celery stalks diced
- ½ cup uncooked small pasta such as orzo, ditalini or acini di pepe
- 4 oz fresh spinach chopped
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Place meatballs, chicken broth, carrots, celery, Italian seasoning, garlic powder, salt and pepper into the slow cooker.
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until vegetables are tender and meatballs are heated through.
- Add the pasta and continue cooking on high for 20–30 minutes, or until pasta is tender.
- Add spinach and stir until wilted, about 2–3 minutes. Taste and adjust seasonings if needed. Ladle into bowls and serve warm.
Notes
Storing: Store in an airtight container for up to 4 days in the refrigerator or in the freezer for up to 3 months. Freeze after cooking but do not add the pasta for the best texture. Add freshly cooked pasta after thawing.
Tip 1: Use leftover cooked pasta to make it even quicker and easier.
Tip 2: If freezing, do so without adding the pasta. Pasta does not freeze well when cooked into soup.
Nutrition
Serving: 10oz | Calories: 120kcal | Carbohydrates: 9g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 36mg | Sodium: 226mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5181IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 2mg
