Friday, October 1, 2010

Crock Pot Italian Wedding Soup

I am Italian and have never had a really decent Italian wedding soup unless it was homemade. Usually it has noddles in them, but you really don't need them, and really with this recipe you wont need them.

for the little meatballs
  • 1 lb lean ground beef
  • 1/2 cup seasoned bread crumbs
  • 1 egg
  • 1/4 cup Parmesan cheese
  • 1 Tablespoon parsley
  • a pinch of red pepper flakes
  • salt, pepper and garlic powder to taste
Mix together in a bowl. Roll into little meatballs (about a 1/2 an inch). Place on foil lined baking sheet and bake at 400 for 15 minutes.

In the crock pot add 8 cups of chicken broth. Add in--
  • 1 chopped white onion
  • 1 Tablespoon chopped garlic
  • 1 small zucchini chopped
  • 1 box frozen chopped spinach
  • 1 Tablespoon dried parsley
  • 1 Roma tomato seeded and chopped
  • a pinch of salt
  • teaspoon black pepper
When the meatballs are done add them to the crock pot. Simmer on low for 6 hours or high for 3-4 hours. About 30 minutes before eating, mix together 1 egg with 1/4 cup Parmesan cheese. Mix together and swirl into soup. This soup is SO yummy.

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