Slow Cooker Italian Wedding Soup

Tania
Tania @cook_2780574
Rochester, New York

My all time favorite soup. Made it over and over till I fell in love with this recipe. The spice makes it mine.

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Ingredients

6 hours
8 servings
  1. Main Dish
  2. 1 lbhomemade or frozen mini meatballs
  3. 3large carrots
  4. 1 tbspdried oregano
  5. 1 cupacini di pepe pasta uncooked
  6. 1 packagesfrozen spinach
  7. 1 tbspolive oil
  8. 8 cuplow sodium chicken broth
  9. 1cayenne pepper to taste

Cooking Instructions

6 hours
  1. 1

    In a 5- to 6-quart slow cooker, combine broth, carrots, dried oregano (if using),1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently add meatballs.Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours, stirring in pasta and spinach during the last 20 minutes of cooking. Ladle into bowls. If desired, garnish with oregano sprigs. Soup will thicken upon standing.

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Comments (6)

mike
mike @cook_2575071
do you thaw he frozen spinach first or put it in frozen.

Written by

Tania
Tania @cook_2780574
on
Rochester, New York
cooking is my favorite thing to do. Please follow my Facebook page.https://www.facebook.com/taniasculinarykitchen
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