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Nutrition Facts
Serving Size 1 (233g) Recipe makes 8 servings The following items or measurements are not included below: 16 1/2 ounces meatballs
Calories 110
Calories from Fat 38		(34%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 685mg		28%
Potassium 274mg		7%
Total Carbohydrate 6.0g		2%
	Dietary Fiber 0.7g	2%
	Sugars 1.2g
Protein 11.3g		22%
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Crock Pot Italian Wedding Soup

Recipe #193205 | ½ day | 10 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: mary winecoff
Nov 1, 2006

This is a great soup for crisp fall evenings. I used thighs or breasts for the cooked chicken and this would be great for leftover chicken.

SERVES 8 (change servings and units)

Ingredients

16 1/2 ounces meatballs
6 cups chicken broth
1 cup cooked chicken, chopped
1/2 cup carrot, diced
1/2 cup celery, diced
1/4 (8 ounce) package frozen chopped spinach, defrosted
garlic salt, to taste
pepper, to taste
1/4 cup romano cheese
1/4 cup acini di pepe pasta (small pasta)

Directions

1
Pop the meatballs in the microwave for 1 minute on defrost so you can quarter them.
2
Combine rest of ingredients except pasta in crock pot and cook all day on low.
3
Add the pasta during the last hour of cooking.
4
Freezes well.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Meat > Poultry > Chicken
Preparation > Equipment > Crock-Pot
Occasion > Holiday/Event > Wedding

Featured Reviews for This Recipe

From: Chef1MOM~Connie

On Nov 20, 2009

Mary this is great and tastes just like my nana used to make me. Authentic Wedding Soup. I made a double batch for my DD while I visited her and she went wild for it as did her friends and my SIL. Needless to say I printed her the recipe so she can make this again as I will this week for my own house. Simple to make and I could not believe it as I thought Nana slaved all day to make this. Thank you. MAde for My 3 Chefs 2009

0 people found this review helpful

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From: westtextazzy

On Nov 9, 2009

Very delicious soup! My DD has eaten all of it in two days! This comes together quickly and is a no-fuss meal. I will make this again and again! Thanks, Mary, for a real keeper!

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From: Calee

On Apr 15, 2008

We love this soup. I made this soup on the stove top. I had cooked mini italian meatballs in the freezer and some leftover cooked chicken and some home made chicken stock it came together very quickly. I boiled the stock with the vegetables for 15 minutes added the meatballs and chicken boil for 10 minutes then added the cheese and pasta and fresh spinach and finished boiling for 9 minutes. I used garlic powder 1 tsp and alot of pepper as well as a bay leaf. I found it needed a bit of salt as well. The flavors blended well together. Made for Soup, Sandwich,Salad,Starter event in the cooking photo forum. I will be making this again, thanks for sharing this recipe Mary.

6 people found this review helpful

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From: Julie F

On Feb 7, 2007

I really enjoyed this soup, and what a bonus to have my crock pot do all the work for me! I made it just like the recipe, except that out of necessity, I had to add the pasta (actually, I used orzo) 2 hours before it was served. The ingredients blended together wonderfully and the spinach melted into the broth in a delicious way! Next time I'll look for low-fat meatballs to keep that layer of grease from forming on the top. We'll definitely be making this again.

5 people found this review helpful

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