Recipe: Italian Wedding Soup

Megan and I have gotten back into doing up meal plans. Today I made an Italian Wedding Soup in the crockpot. So this is my take.

My take on Italian Wedding Soup

 

Ingredients

• 1lb ground beef/pork mixture
• 1 egg
• seasoned bread crumbs
• garlic plus seasoning
• salt and pepper
• olive oil
• 1 onion, chopped
• 4-5 cloves of garlic, minced
• 2 stalks of celery, chopped
• 1 cup mushrooms, sliced
• 8 cups of chicken broth
• 1 tbsp dried oregano
• 1 cup or so of small pasta, cooked (I used orzo and fusilli)
• spinach

Directions

1. In a large frying pan, heat 1tbsp of olive oil
2. Combine the ground meat, egg, bread crumbs, garlic plus seasoning, and salt and pepper. Roll into meatballs  and brown them in the hot oil.
3. Once browned, place meatballs in the slow cooker. Drain most of the grease from the frying pan.
4. In the same pan, cook the onions, garlic, celery, and mushrooms until softened. Place this mixture in the slow cooker.
5. Pour in the chicken broth, add the dried oregano, and a bit of salt and pepper. Stir to combine and cook on HIGH for 4-5 hours.
6. 20 minutes before serving, stir in the spinach and cooked pasta. Cook on HIGH for 20 minutes.

I served this with a sprinkling of parmesan cheese and a spoonful of pesto. So yummy!