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- 1 pound ground chicken (or turkey) - 1 cup breadcrumbs (preferably Italian seasoned) - 1/2 cup grated Parmesan cheese - 1 large egg, beaten - 2 tablespoons fresh parsley, chopped - 2 cups fresh spinach, chopped - 1 cup carrots, diced - 1 cup celery, diced The heart of this soup is the ground chicken or turkey. I love using ground chicken for its light flavor. It blends well with the spices and keeps the soup hearty. The breadcrumbs help bind the meatballs. I prefer Italian seasoned breadcrumbs for extra flavor. The grated Parmesan cheese adds a rich, savory touch. When you mix all these with the beaten egg, you create a great base for meatballs. Fresh veggies are essential too. Spinach adds a pop of green and nutrients. The carrots and celery give sweetness and crunch. Dice them finely so they cook well in the slow cooker. - 8 cups chicken broth - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 teaspoon dried oregano - 1 teaspoon dried basil For the broth, I use chicken broth for a warm, savory flavor. The garlic and onion powders add depth. Salt and pepper bring the taste to life. Oregano and basil are classic Italian herbs. They add a lovely aroma and flavor. You can enhance the soup with optional ingredients. Try adding a bay leaf for extra warmth. A splash of lemon juice brightens the dish too. Feel free to get creative with your favorite herbs. This soup is all about comfort and flavor. First, gather your ingredients for the meatballs. You need: - 1 pound ground chicken (or turkey) - 1 cup breadcrumbs (preferably Italian seasoned) - 1/2 cup grated Parmesan cheese - 1 large egg, beaten - 2 tablespoons fresh parsley, chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, beaten egg, parsley, garlic powder, onion powder, salt, and pepper. Mix everything well until it forms a uniform mixture. It should be moist but not sticky. Next, shape this mixture into small meatballs. Aim for 1 inch in diameter. Place them on a plate as you work. This step is fun and allows you to feel like a chef. Now, let’s move on to the slow cooker. In the bowl of your slow cooker, add: - 8 cups chicken broth - 1 cup carrots, diced - 1 cup celery, diced - 1 teaspoon dried oregano - 1 teaspoon dried basil Stir these together to blend the flavors. Gently place your meatballs into the broth mixture. They will cook and get even tastier as they simmer. Cover the slow cooker. Set it to low and let it cook for 6-8 hours. If you’re short on time, you can set it to high for 3-4 hours. About 30 minutes before you plan to serve, it’s time to add the final touches. Add: - 1 cup orzo pasta - 2 cups fresh spinach, chopped Stir these into the soup, and cover again. Let it cook until the orzo is tender and the spinach wilts, which should take around 30 minutes. Before serving, taste the soup. Adjust the seasoning with a bit more salt or pepper if needed. This is key to making sure every bowl is perfect. Enjoy your hearty and flavorful Italian wedding soup! To make moist meatballs, use ground chicken or turkey. The egg helps bind and adds moisture. Breadcrumbs are key; I prefer Italian seasoned for extra flavor. When mixing, don’t overwork the meat. Form small meatballs, about an inch wide. This size cooks evenly and stays juicy. If you want to avoid dry meatballs, ensure your mixture is not too lean. Adding grated Parmesan cheese boosts flavor and moisture. You can easily adjust the herbs and spices to match your taste. Fresh parsley adds a bright touch, while dried oregano and basil give depth. Feel free to swap or add herbs based on what you like. You might try thyme or rosemary for a different flavor. Incorporating different vegetables makes this soup even better. You could add diced zucchini or bell peppers for more color and taste. Just remember to cut them small enough to cook through. Garnishing with extra Parmesan and fresh parsley makes your soup pop. It looks nice and adds more flavor. You can serve it hot in deep bowls, making it feel cozy. For a hearty meal, crusty bread on the side is perfect. It soaks up the broth and adds texture. Consider a nice Italian loaf or even garlic bread for a twist. This makes your Italian wedding soup a complete dish that everyone will love. {{image_2}} You can switch the ground chicken for beef or pork. Both meats add rich flavors. They work well in the soup's base. If you want a lighter option, try turkey instead. It keeps the dish tasty and healthy. For a vegetarian option, use plant-based meat or beans. You can make small veggie meatballs using lentils. This gives you the same comforting texture without meat. Just remember to season well to enhance the flavor. If you need a gluten-free option, swap the breadcrumbs for gluten-free ones. Many brands offer tasty gluten-free choices. You can also make your own from gluten-free bread. For the pasta, replace orzo with gluten-free pasta. Rice or quinoa works well, too. Just adjust the cooking time to ensure it's tender. You can enjoy this hearty soup while keeping it gluten-free. After you finish your soup, let it cool. Pour the leftover soup into airtight containers. Keep it in the fridge for up to three days. Make sure to label the containers with the date. When you’re ready to eat, take out the soup and pour it into a pot. Heat it on the stove over medium heat. Stir it often until it's hot all the way through. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat for one minute, then stir. Continue heating in 30-second intervals until hot. If you want to save the soup for later, freezing is a great option. First, let the soup cool completely. Then, ladle it into freezer-safe bags. Squeeze out as much air as possible before sealing. Label each bag with the date. You can freeze the soup for up to three months. When you want to eat it, move a bag to the fridge overnight to thaw. If you're in a hurry, you can use cold water to thaw the bag. Just make sure it’s sealed tight. Once thawed, heat the soup on the stove or microwave. Enjoy the rich flavors just like when it was fresh! Slow Cooker Italian Wedding Soup lasts about three to four days in the fridge. Store it in an airtight container. Make sure to cool the soup to room temperature before refrigerating. This helps keep it fresh and safe to eat. Yes, you can make this soup ahead of time. It is great for meal prep. Cook the soup fully, then cool it down. Store in the fridge for up to four days. You can also freeze it for longer storage. Just make sure to leave out the orzo until you reheat. You can use other small pasta shapes if you want to replace orzo. Try ditalini, acini di pepe, or even rice. If using rice, adjust the cooking time since it may take longer to cook. Just add it with the spinach for the best results. This blog post covered how to make Italian wedding soup step by step. We explored key ingredients, like ground chicken and fresh veggies. I shared tips for crafting moist meatballs and customizing flavors. You learned about storage and variations for different diets. In conclusion, making this soup is rewarding and fun. Enjoy experimenting with ingredients to fit your taste. With these tips, you'll create a dish that friends and family will love. Keep cooking and share your delicious results!

Slow Cooker Italian Wedding Soup

Warm up with a bowl of Hearty Slow Cooker Italian Wedding Soup that's perfect for family dinners or cozy gatherings! This comforting recipe features flavorful chicken meatballs, fresh veggies, and tender orzo, all simmered to perfection in a rich chicken broth. It's easy to make and will have everyone asking for seconds. Click through to discover the full recipe and tips for serving this delicious dish today!
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Ingredients
  

1 pound ground chicken (or turkey)

1 cup breadcrumbs (preferably Italian seasoned)

1/2 cup grated Parmesan cheese

1 large egg, beaten

2 tablespoons fresh parsley, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

8 cups chicken broth

2 cups fresh spinach, chopped

1 cup carrots, diced

1 cup celery, diced

1 cup orzo pasta

1 teaspoon dried oregano

1 teaspoon dried basil

Instructions
 

In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, beaten egg, parsley, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly incorporated.

    Form the mixture into small meatballs, about 1 inch in diameter, and set aside.

      In the bowl of your slow cooker, add the chicken broth, diced carrots, diced celery, dried oregano, and dried basil. Stir to combine.

        Gently place the meatballs into the broth mixture in the slow cooker.

          Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

            About 30 minutes before serving, add the chopped spinach and orzo to the slow cooker. Stir to combine and cover again.

              Continue cooking until the orzo is tender and the spinach has wilted, about 30 minutes.

                Taste and adjust seasoning if needed before serving.

                  Prep Time: 20 minutes | Total Time: 8 hours | Servings: 6-8

                    - Presentation Tips: Serve the soup hot in deep bowls, garnished with extra grated Parmesan and a sprinkle of fresh parsley on top for a pop of color. Serve with crusty bread on the side for a complete meal.