Description
This Slow Cooker Wedding Soup features tender meatballs, fresh vegetables, and a savory broth, perfect for quick dinners or cozy nights in. Simple to prepare, it’s a delightful way to gather family or friends around the table!
Ingredients
- Small Frozen Meatballs (½ lb, 225 g)
- Chicken Broth (8 cups)
- Carrots (2, peeled and sliced)
- Celery Stalks (2, sliced)
- Small Pasta (½ cup, like orzo)
- Fresh Spinach (4 oz, about 2 cups, roughly chopped)
- Dried Italian Seasoning (1 tsp)
- Garlic Powder (½ tsp)
- Salt and Pepper
Instructions
- Combine all ingredients except pasta and spinach in the slow cooker.
- Cook on Low for 4 to 5 hours or High for 2 to 3 hours until meatballs are heated and vegetables are tender.
- Add pasta and cook on High for an additional 20 to 30 minutes until the pasta is soft.
- Stir in spinach and let wilt for 2 to 3 minutes.
- Adjust seasoning and serve warm.
Notes
Use low-sodium chicken broth for better control of salt.
Store leftovers in airtight containers for up to 4 days, or freeze for 3 months.
For added depth, sauté carrots and celery before adding to the slow cooker.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
