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- 1 pound ground turkey or chicken - 1/2 cup breadcrumbs (preferably Italian-style) - 1/4 cup freshly grated Parmesan cheese - 1 large egg, beaten - 4 cups fresh spinach, roughly chopped - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 1 medium onion, finely chopped For this soup, I love using ground turkey or chicken. They keep the meatballs light and tasty. The breadcrumbs and Parmesan cheese help bind the meatballs together while adding great flavor. I also like to include lots of fresh vegetables like carrots, celery, and onion. They bring sweetness and crunch to the soup. Don't forget the spinach! It adds color and nutrients. - 2 teaspoons garlic powder - 1 teaspoon Italian seasoning blend - Salt and freshly cracked black pepper, to taste - 8 cups low-sodium chicken broth - 1 cup orzo pasta For seasoning, garlic powder and Italian seasoning blend work wonders. They give the soup a nice depth of flavor. I always add salt and pepper to taste, as they can change the dish. Low-sodium chicken broth keeps it light yet flavorful. The orzo pasta makes the soup hearty and filling. - Fresh parsley, chopped, for garnish - Extra Parmesan cheese, for serving Garnishing with fresh parsley brightens the dish. It adds a lovely pop of green. A sprinkle of extra Parmesan cheese enhances the rich flavor. These simple touches make each bowl feel special. To start, mix the meatball ingredients in a large bowl. You need 1 pound of ground turkey or chicken. Add 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1 large beaten egg. Don’t forget 2 teaspoons of garlic powder and 1 teaspoon of Italian seasoning. Season with salt and pepper to taste. Once mixed, shape the mixture into small meatballs. Aim for about 1 inch in diameter. This size cooks evenly and fits well in the soup. Now, arrange the meatballs evenly at the bottom of the slow cooker. Pour in 8 cups of low-sodium chicken broth. Next, add 2 diced carrots, 2 diced celery stalks, and 1 finely chopped onion. Stir gently to mix everything without breaking the meatballs. Cover the slow cooker with the lid. You can set it to cook on low for 6 hours or on high for 3 hours. About 30 minutes before you serve, add 1 cup of orzo pasta and 4 cups of roughly chopped fresh spinach. Stir well and taste the soup. You can adjust the seasoning with more salt and pepper if needed. Once the orzo is tender and the spinach has wilted, ladle the hot soup into bowls. Enjoy every comforting bite! To ensure moist meatballs, use ground turkey or chicken. Adding breadcrumbs and Parmesan helps too. These keep the meatballs tender. Always mix but do not overwork the meat. This keeps them light and fluffy. If you want alternative protein options, try ground beef or pork. You can also use plant-based meat for a vegetarian version. Just follow the same mixing and cooking steps. Seasoning your soup is key for great taste. Start with salt and pepper, but taste as you go. If it needs more zing, add extra garlic powder or Italian seasoning. A splash of lemon juice can brighten the flavor too. To enhance broth flavor, consider using homemade broth. If you use store-bought, choose low-sodium options. This gives you more control over the salt level. You can also add a bay leaf during cooking for added depth. Slow cookers and stovetops each have their perks. Slow cookers let flavors meld over hours. Stovetop cooking gives you more control over timing. If you prefer a quicker method, stovetop is best. To prevent overcooking or soggy pasta, add orzo only 30 minutes before serving. Stir gently, and keep an eye on it. If using a stovetop, cook pasta separately and add it just before serving. This keeps it firm and perfect. {{image_4}} You can change the meat in your soup. Use beef or pork if you want a richer taste. Just remember to adjust the seasoning. If you prefer a vegetarian option, try using plant-based meatballs. They add great flavor and keep the dish light. Seasonal veggies can bring new life to your soup. Think about adding zucchini or green beans when they are fresh. Leafy greens like kale or Swiss chard work well, too. Fresh herbs like thyme or basil can add a nice touch. They brighten the taste and give more depth. Using homemade broth gives your soup a rich flavor. Store-bought broth is still a great option if you're short on time. For pasta, orzo is classic, but you can switch it up. Try small shells or ditalini for a fun twist. Adjust the cooking time based on the pasta you choose. To store leftovers, let the soup cool down first. Then, place it in an airtight container. Seal it tightly to keep air out. You can store the soup in the fridge for up to three days. When you reheat the soup, do it slowly. Pour the soup into a pot over low heat. Stir it often to warm it evenly. You can also use the microwave. Heat it in short bursts, stirring in between. If you want to save the soup for longer, freezing is a great option. First, let the soup cool completely. Next, pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze the soup for up to three months. To thaw the soup, move it to the fridge overnight. For a quick thaw, run the container under cool water. Reheat it on the stove as you would with refrigerated soup. In the fridge, the soup stays fresh for about three days. If you freeze it, it lasts about three months. Always check for signs of spoilage before eating. If it smells bad or looks strange, throw it out. To make this soup vegetarian, you can swap the ground turkey or chicken for a plant-based meat substitute like lentils or chickpeas. You can use vegetable broth instead of chicken broth. For added flavor, include extra herbs like basil or oregano. This way, you still enjoy the rich taste without meat. Yes, frozen vegetables work great in this soup! They save time and add convenience. Choose a mix that includes carrots, peas, and green beans. Just toss them in during the cooking phase. They will cook nicely in the broth and keep their flavor. This soup pairs well with a few simple sides. Try serving crusty bread for dipping. A fresh salad with mixed greens adds a light touch. You can also serve garlic bread for a tasty treat. Each side enhances the cozy feel of the meal. In this blog post, we explored the key ingredients for Slow Cooker Italian Wedding Soup, like ground turkey, vegetables, and spices. I shared step-by-step instructions for making meatballs and assembling the soup. We also discussed tips to perfect the dish, variations for proteins and vegetables, and how to store leftovers. Slow Cooker Italian Wedding Soup is delicious and easy to customize. Enjoy your warm bowl of comfort anytime!

Slow Cooker Italian Wedding Soup

Indulge in the warm flavors of Savory Slow Cooker Italian Wedding Soup that’s perfect for any occasion! With tender meatballs, fresh spinach, and hearty orzo pasta, this comforting bowl of goodness is easy to make and packed with deliciousness. Follow our simple steps to create a delightful meal that your family will love. Click through to explore this tempting recipe and bring a slice of Italy to your table tonight!
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Ingredients
  

1 pound ground turkey or chicken

1/2 cup breadcrumbs (preferably Italian-style)

1/4 cup freshly grated Parmesan cheese

1 large egg, beaten

2 teaspoons garlic powder

1 teaspoon Italian seasoning blend

Salt and freshly cracked black pepper, to taste

8 cups low-sodium chicken broth

4 cups fresh spinach, roughly chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

1 medium onion, finely chopped

1 cup orzo pasta

Fresh parsley, chopped, for garnish

Extra Parmesan cheese, for serving

Instructions
 

In a large mixing bowl, thoroughly combine the ground turkey or chicken, breadcrumbs, grated Parmesan cheese, beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated, then shape the mixture into small meatballs, about 1 inch in diameter.

    Arrange the prepared meatballs evenly in the bottom of the slow cooker.

      Pour in the chicken broth, then add the diced carrots, diced celery, and finely chopped onion. Gently stir the mixture to combine the ingredients without breaking the meatballs.

        Cover the slow cooker with its lid and set it to cook on low for 6 hours or on high for 3 hours.

          Approximately 30 minutes before serving, add the orzo pasta and the chopped fresh spinach to the soup. Stir well, and taste; adjust seasoning with additional salt and pepper as needed.

            Once the orzo is tender and the spinach has wilted, carefully ladle the piping hot soup into bowls. Garnish each serving with freshly chopped parsley and a sprinkle of additional Parmesan cheese, if desired.

              Prep Time: 20 minutes | Total Time: 6-7 hours | Servings: 6-8

                - Presentation Tips: For an elegant touch, serve the soup in rustic bowls and accompany with slices of crusty bread drizzled with olive oil for dipping. Enjoy your comforting Italian feast!