Italian Wedding Soup

Cozy up with a bowl of this yummy Crock Pot Italian Wedding Soup ~ you don't have to have all the right ingredients for it to taste good

I. am. cold. wah!

How do I fix that? Make soup, obvi

Problem? Not having any grocery stores open to buy ingredients.

Nope, the grocery stores are all closed here because it's 30 degrees outside and it's raining. So clearly the world is ending...

In all seriousness, I know it's pretty bad out there for a lot of people. But it's really not that bad in New Orleans, especially not compared to everywhere else.

The problem is that we have absolutely no idea {no idea at all} how to drive in below freezing conditions, especially with ice on the streets. Why should we? It never, ever gets cold enough for it to freeze here. Ever.

So I wanted to make Italian Wedding Soup in the slow cooker, but I was limited to what I already had in my kitchen. Luckily, I had almost all of the ingredients needed, so I came up with a really tasty soup that warmed me from inside out.

I based my recipe off this one and thought it turned out well. I skipped the carrots because I'm a ditz and thought I had them in my fridge even though I didn't, and I used kale instead of escarole because that's what I already had. Oh and I left out the pasta because I didn't have any and didn't really think I needed the extra carbs when I've been sitting inside eating chocolate and watching movies all day...

Hope you stay safe and warm!

Slow Cooker Italian Wedding Soup

Cozy up with a bowl of this yummy Crock Pot Italian Wedding Soup ~ you don't have to have all the right ingredients for it to taste good

Print Rate

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Servings: 6

Author: Meme

Ingredients

Meatballs

• ▢ 1 lb . lean ground meat {turkey breast lean ground beef, or chicken breast}
• ▢ 1 egg
• ▢ 1/4 cup oats
• ▢ 1/4 cup grated parmesan cheese
• ▢ 1 TBSP dried parsley
• ▢ 1 tsp Italian seasoning
• ▢ 1 tsp dried oregano
• ▢ 1/2 tsp dried basil
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp ground black pepper

Soup

• ▢ 4 cups no-salt added chicken or vegetable broth
• ▢ 4 cups water
• ▢ 1 onion diced
• ▢ 3 stalks celery diced
• ▢ 3 cloves garlic minced
• ▢ 2 bay leaves
• ▢ 1/2 tsp salt
• ▢ 4 cups escarole {or kale}
• ▢ parmesan cheese for topping if desired

Instructions

Meatballs

• Stir together all the meatball ingredients gently {you don't want to over mix}. Shape them into teaspoon sized balls and refrigerate for at least 30 minutes.

Soup

• Add all of the ingredients except the escarole or kale and parmesan cheese to a slow cooker. Turn on high and cover.
• After 30 minutes, add in meatballs carefully. Cook on High for 5 hours or Low for 7 hours.
• Remove bay leaves. Stir in escarole or kale and let cook for an additional 30 minutes.
• Serve in soup bowls and top with parmesan cheese if desired. Enjoy!

Notes

*Based on this recipe from Crock Pot Ladies

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme