Slow Cooker Italian Wedding Soup

Name: Slow Cooker Italian Wedding Soup
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 4
Ingredients: 6 cups low-sodium chicken broth; 1 dried bay leaf; 1 large egg (beaten); 1 garlic clove (minced); 1/2 teaspoon kosher salt; 1/4 teaspoon dried oregano; 1/2 cup grated Parmesan cheese; 2 tablespoons dried breadcrumbs; 3/4 pound ground beef sirloin; 1 cup short pasta, such as Ditaloni or Elbow; 2 1/2 ounces baby spinach (roughly chopped); freshly grated Parmesan cheese (optional)

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Slow cooking this traditional Italian soup makes a super flavorful broth and ultra tender meatballs!

Servings

Prep Time

10 minutes

Cook Time

270 minutes

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Ingredients

6 cups low-sodium chicken broth
1 dried bay leaf

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1 large egg (beaten)
1 garlic clove (minced)
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano

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1/2 cup grated Parmesan cheese
2 tablespoons dried breadcrumbs
3/4 pound ground beef sirloin
1 cup short pasta, such as Ditaloni or Elbow
2 1/2 ounces baby spinach (roughly chopped)
freshly grated Parmesan cheese (optional)

Instructions

Pour the broth into a 4 quart slow cooker and add the bay leaf.
In a medium bowl using a rubber spatula combine the egg, garlic, salt, oregano, parmesan cheese, and breadcrumbs. Add the meat and mix well with your hands until evenly combined. Shape the meat mixture into 1 teaspoon size meatballs and place them in the broth. Cover and set the slow cooker to high for 4 hours.
After 4 hours, stir in the pasta. Replace the lid and set on high for 30 additional minutes.
Remove the lid and stir the spinach into the soup until wilted. Ladle into serving bowls and top with more parmesan cheese if desired.