Crock Pot Italian Wedding Soup Recipes

CROCK POT ITALIAN WEDDING SOUP

Steps:

• Meatballs: Preheat oven to 350 degrees.
• Mix all ingredients together.
• Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
• Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
• Remove from oven and drain on paper towel, if necessary.
• Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
• Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
• Remove bay leaves.
• Top each serving with grated parmesan or romano cheese.
• Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).

CROCK POT ITALIAN WEDDING SOUP

Steps:

• To make the meatballs, mix together the grated onion, nutritional yeast, salt, garlic powder, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to overmix.
• Roll the mixture into 1-inch balls. Set aside.
• To a 6-quart slow cooker add the onion, celery, carrot, escarole (or kale), garlic, salt, stock, and water, stirring to combine. Add the meatballs and stir gently to combine.
• Cover and cook on high for 4-5 hours or low for 6-7 hours.
• At the end of the cooking time, whisk the egg in a small bowl. Uncover and pour the egg in while the soup is still simmering, stirring until ribbons form. Add the lemon juice and spinach, stirring to wilt the spinach.
• Taste and add additional salt or lemon juice to taste.
• Make the meatballs by following step 1 above.
• Heat 1 tablespoon olive oil over medium high heat in a large pot or dutch oven. Add the onion and a pinch of salt, stirring to combine. Cook for 4-5 minutes or until the onions soften, stirring occasionally.
• Add the carrot, celery, garlic, and salt. Cook for an additional 3-4 minutes, stirring occasionally.
• Add the escarole (or kale), stock, water, and meatballs. Cover, bring to a boil, then reduce to a simmer.
• Cook for 30-40 minutes or until the meatballs are cooked through and the vegetables are very tender.
• Uncover and follow steps 5-6 above.

CROCK POT JUICY ITALIAN WEDDING MEATBALLS

Steps:

• Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
• Combine rest of ingredients except pasta in crock pot and cook all day on low.
• Add the pasta during the last hour of cooking.
• Freezes well.