Slow-Cooker Italian Wedding Soup

Prep 10 min
Total 4 hr 0 min
Servings 6

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This slow-cooker version of classic Italian wedding soup is the perfect recipe to ease you into sweater weather. It starts with extra-easy frozen meatballs (what did we do before those?) and then it’s hands off, because your slow cooker does all the work for you. Mangia!

Ingredients

1 white onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 cup sliced mushrooms
450 g frozen mini meatballs
2 bay leaves
8 cups chicken broth
1/2 cup orzo pasta
140 g fresh baby spinach
Salt and pepper

Steps

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1

Add all ingredients except baby spinach to a large slow cooker.
2

Cook on high heat for about 4 hours until pasta is tender and soup is done.
3

A few minutes before serving, add baby spinach and stir to wilt. Season soup with salt and pepper. Serve hot.