A comforting and delicious soup featuring savory meatballs, fresh vegetables, and flavorful broth, perfect for family dinners or gatherings.
Author:penny
Prep Time:15 minutes
Cook Time:240 minutes
Total Time:255 minutes
Yield:6 servings 1x
Category:Soup
Method:Slow Cooking
Cuisine:Italian
Diet:None
Ingredients
Scale
½ lb. ground Italian sausage (or plain ground pork)
½ lb. ground beef
1 egg
½ cup breadcrumbs
1 teaspoon Italian seasoning
â…“ cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp. dried parsley
1 tsp. salt
½ tsp. black pepper
1 tbsp. olive oil
2 celery ribs, diced
2 whole carrots, peeled and diced
1 yellow onion, diced
3 cloves garlic, minced
8 cups chicken broth
1 tbsp. Italian seasoning
¾ cup Acini de pepe pasta
5 cups fresh spinach
Salt and pepper, to taste
Grated Parmesan cheese, for garnish
Instructions
In a mixing bowl, combine the ground Italian sausage, ground beef, egg, breadcrumbs, Italian seasoning, grated Parmesan, minced garlic, dried parsley, salt, and black pepper. Mix thoroughly to ensure even tasting meatballs.
Shape the mixture into small meatballs, about ¾ inch in diameter.
Heat olive oil in a non-stick pan over medium-high heat. Add the meatballs and sear them until browned on all sides.
Carefully place the seared meatballs into the slow cooker.
Add the diced celery, diced carrots, diced onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper to the slow cooker. Stir gently to combine.
Cook on high for 4 hours or low for 6 to 8 hours until the vegetables are tender and the flavors blend in the broth.
About 30 minutes before it finishes cooking, stir in the Acini de pepe pasta. Continue cooking until the pasta is al dente.
Once the pasta is done, stir in the fresh spinach and let it wilt in the hot soup for about 5 minutes.
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired.
Notes
For a thicker soup, add an extra half cup of pasta. This soup is also great served with crusty bread.