Slow Cooker Italian Wedding Soup

This Slow Cooker Italian Wedding Soup is filled with tender meatballs, slow cooked in a fire-roasted tomato soup. Finished off with fresh Swiss Chard and lots of cheese! This is guaranteed to be a family favorite! If you’re looking for other family friendly soups try my Easy Roasted Chicken Tortilla Soup and Slow Cooker Bean Soup with Andouille Sausages.

It’s Slow Cooker Sunday folks! I must say, Slow Cooker Sunday has turned into one of my favorite days on the blog.

First,  I am so enjoying creating new recipes for the slow cooker.

Secondly, the dishes are coming out so flavorful, I can’t wait to share them with you.

My Slow Cooker Italian Wedding Soup is my Baby Girl’s favorite soup.

Summer always orders this soup whenever we go out for Italian food.

Therefore, as usual I had to go home and recreate the soup, my way!

The Meat

I started out by making moist, tender, meatballs.

I used ground turkey and Italian sausage.

Use whatever meat you prefer, ground chuck would be great for the beef lovers!

I also make this with lamb and Italian sausages too.

Slow Cooking Secrets

One of the most important steps in slow cooking is to brown your meat!

It takes less than 10 minutes and it’s a needed step to bring out the flavor in the soup!

Brown your meat in batches about two minutes per side.

The next important step in slow cooking is to saute your vegetables in meatball grease!

We’re all about building flavors y’all!

Now, it’s slow cooker time!

Place all of your vegetables on the bottom of the slow cooker.

Top with your meatballs.

Top the meatballs with beans and tomatoes, and more seasonings of course!

Add broth and cook covered on high for 4 hours.

After 4 hours, remove the slow cooker lid, add Swiss chard, cook uncovered 1 more hour.

I find that removing the lid the last hour of cooking, thickens the soup.

I served my soup in Big Bowls with a side of crusty sourdough bread for dipping, and lots of parmigiano reggiano.

Enjoy!

Slow Cooker Italian Wedding Soup

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• Author: creolecontessa@hotmail.com
• Prep Time: 15
• Cook Time: 4
• Total Time: 5 hours 15 minutes
• Yield: 6 1x

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Description

This Slow Cooker Italian Wedding Soup is filled with tender meatballs, slow cooked in a fire-roasted tomato soup. Finished off with fresh Swiss Chard and lots of cheese! This is guaranteed to be a family favorite!

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Ingredients

Scale 1x2x3x

4 cups chicken broth, low sodium

4 cups beef broth, low sodium

2 carrots, sliced

1 cup red onion, diced

1 bell pepper, diced

2 stalks celery, chopped

2 cloves garlic, minced

3 15 ounce cans great northern beans, rinsed, drained

2 cups fire roasted tomatoes

2 cups red salsa

2 teaspoons black pepper

2 teaspoons creole seasonings

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon paprika

1 teaspoon oregano, dried, crushed

1/4 teaspoon red chili flakes

1 bunch Swiss chard, chopped

parmigiano reggiano cheese to serve

For the Meatballs:

1 lb ground turkey

1 lb Italian sausage, fresh, casing removed
1 egg, beaten
1/4 cup parmigiano reggiano cheese, grated
1/4 cup red onion, minced
2 tablespoons Italian parsley, chopped
2 cloves garlic, minced
2 King Hawaiian rolls, torn into pieces
1/2 cup chicken broth
2 teaspoons black pepper
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon oregano, dried, crushed
extra virgin olive oil

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Instructions

To Prepare Meatballs:

Add Hawaiian rolls and broth into a bowl and mix well.

In a separate bowl add all ingredients except olive oil, add soaked bread and mix well.

Make meatballs using about 1/4 cup of meat.

You should get about 14 meatballs out of this mixture.

In a skillet add about 4 tablespoons of oil over medium heat, cook meatballs 2 minutes on each side in 2 batches.

Remove meatballs and set aside.

To Prepare Soup:

Mix soup seasoning blend and set aside.

To the pan add more olive oil if needed, add bell pepper, onions, celery and carrots, season with 1 tablespoon of seasoning blend, saute 5 minutes, add garlic and cook 1 minute more.

Transfer vegetables to slow cooker, top with meatballs, top with beans and tomatoes, seasoning beans and tomatoes, add broth.

Mix carefully, we don’t want to break up our meatballs.

Cook on high for 4 hours, stirring every hour.

Remove lid and add Swiss chard and cook uncovered 1 more hour.

Serve in big bowls with crusty bread and parmigiano reggiano, enjoy!

Notes

To cook on stove top fry meatballs, then vegetables as directed above. Place all the soup ingredients into large pot, add meatballs and cook for 1 hour over medium low heat. After an hour add the Swiss Chard and cook about 30 more minutes.

Keywords: Italian wedding soup, Italian soup, meatballs, Swiss chard, meatball soup