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!
Ingredients
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
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