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- 1 pound ground turkey or chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 8 cups low-sodium chicken broth - 4 cups fresh spinach, roughly chopped - 2 carrots, diced - 2 celery stalks, diced - 1 onion, finely chopped - 1 cup orzo pasta The heart of this soup lies in its main ingredients. Ground turkey or chicken forms the base of the meatballs, keeping the dish light yet filling. Breadcrumbs and Parmesan cheese add a tasty touch and help bind the meatballs. Fresh vegetables like spinach, carrots, celery, and onion bring color, nutrition, and flavor. The spinach adds a nice green hue, while the carrots and celery give it a subtle sweetness. - 2 teaspoons garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste To make this soup pop, we need good seasoning. Garlic powder adds depth to the meatballs. Italian seasoning brings a mix of herbs that speak to the dish's roots. Don't forget to taste for salt and pepper. A little can go a long way here, so start small and adjust as needed. - Fresh parsley - Additional Parmesan cheese Garnishing with fresh parsley gives the soup a bright finish. It also adds a fresh, herbal note that enhances the flavors. If you love cheese, sprinkle some extra Parmesan on top. It melts into the soup, creating a rich, creamy layer that makes each bite even better. This soup is simple yet hearty, making it a perfect choice for any day of the week. To start, gather your ingredients for the meatballs. You will need: - 1 pound ground turkey or chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 teaspoons garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste In a mixing bowl, combine the ground turkey or chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Use your hands to mix until everything is well combined. Next, form small meatballs, about 1 inch in diameter. This size helps them cook evenly. Once formed, place the meatballs at the bottom of the slow cooker. This keeps them moist and flavorful as they cook. Now it's time to add the soup ingredients. Pour in 8 cups of low-sodium chicken broth. This broth is the heart of the soup. Next, add 2 diced carrots, 2 diced celery stalks, and 1 finely chopped onion. These fresh vegetables add crunch and flavor. Stir gently to mix everything well. Make sure the meatballs are covered with the broth and veggies. This helps them cook evenly and infuses the soup with flavor. Cover the slow cooker with its lid. Set it on low for 6 hours or high for 3 hours. This long cooking time allows the flavors to develop. If you have time, the low setting is best for rich taste. About 30 minutes before serving, stir in 1 cup of orzo pasta and 4 cups of roughly chopped fresh spinach. This timing is key. The orzo needs about 30 minutes to cook, and the spinach wilts quickly. If you want, taste the soup and adjust the seasoning with more salt and pepper. Once the orzo is tender and the spinach is bright green, your soup is ready to serve! To make tender meatballs, mix the ground turkey, breadcrumbs, and cheese well. I use one egg to bind them together. Keep the meatballs small, about one inch. This size helps them cook evenly. If you want a twist, try using ground beef or sausage. These meats add a richer flavor to the soup. Flavors can change based on your taste. If you like more garlic, add extra garlic powder. A splash of lemon juice can brighten the soup. Different slow cookers may cook at different speeds. Check your soup after five hours on low. If it’s not done, let it cook longer. Serve the soup with crusty bread or a light salad. A side of garlic bread adds a nice touch. To keep leftovers fresh, store them in airtight containers. The soup lasts about three days in the fridge. For longer storage, freeze it in portions. Just thaw and heat it before serving. {{image_2}} You can switch up the protein in your soup. Ground turkey or chicken works well, but you can also use beef or sausage. Beef adds a rich flavor. Sausage gives a nice spice and depth. If you want a meat-free option, try using plant-based ground meat. It holds the flavor well and keeps the dish hearty. If you want to change the grain, try using quinoa or rice instead of orzo. Quinoa packs a protein punch and adds a nutty taste. Rice is a classic choice, too. There are also gluten-free options for those who need them. Look for gluten-free pasta, which can replace orzo easily. To add more flavor, consider using extra herbs or spices. Fresh basil or thyme can brighten the soup. You can also stir in a pinch of red pepper flakes for some heat. Adding different vegetables can boost both flavor and nutrition. Try bell peppers, zucchini, or even kale for added texture and taste. To keep your Slow Cooker Italian Wedding Soup fresh, store it in airtight containers. Make sure to let it cool to room temperature before sealing. This keeps the flavors intact and prevents bacteria growth. The soup lasts in the fridge for about 3 to 4 days. Remember to label your containers with the date. If you want to enjoy the soup later, freezing is a great option. Portion the soup into freezer-safe containers or bags. Leave some space at the top, as liquids expand when frozen. The soup can be frozen for up to 3 months. For reheating, thaw the soup in the fridge overnight. Heat it gently on the stove until warm. You may need to add a little broth to help restore its original texture. Meal prepping with this soup is easy and fun! You can portion it into single servings for quick meals. It’s great for lunch or dinner on busy days. Combine it with a side salad or some crusty bread for a complete meal. You can also mix it with cooked grains or add more veggies to change up the flavor. This way, you enjoy variety while staying healthy! Yes, you can prepare this soup ahead. Make the meatballs a day in advance. Store them in the fridge. You can also chop the veggies early. Just keep them in a sealed container. When you are ready to cook, add everything to the slow cooker. This saves time and makes dinner stress-free. To keep the orzo firm, add it later in the cooking process. Stir in the orzo about 30 minutes before serving. This timing helps it cook just right. If you have leftovers, store them separately. This way, the orzo stays nice and firm. If you need a swap, you can use vegetable broth instead. It adds a nice flavor too. You can also make your own broth from scraps or bones. Just simmer with water, veggies, and herbs. This gives a fresh taste that works well in soups. You learned how to make a delicious Slow Cooker Italian Wedding Soup. We covered key ingredients like ground turkey, fresh veggies, and tasty seasonings. I shared step-by-step instructions to ensure your meatballs are tender and flavorful. You also got tips for storing leftovers and meal prep ideas. As you try this recipe, remember that small changes can enhance your soup. Adjust flavors to suit your taste. Enjoy this wholesome meal for many cozy nights ahead!

Slow Cooker Italian Wedding Soup

Warm up your dinner table with this Savory Slow Cooker Italian Wedding Soup! Packed with flavorful meatballs, fresh veggies, and tender orzo, this comforting dish is perfect for any occasion. With just a few simple steps, you can set it and forget it, allowing all the delicious flavors to meld together. Click through for the full recipe and enjoy a cozy meal your family will love!
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Ingredients
  

1 pound ground turkey or chicken

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

2 teaspoons garlic powder

1 teaspoon Italian seasoning

Salt and pepper to taste

8 cups low-sodium chicken broth

4 cups fresh spinach, roughly chopped

2 carrots, diced

2 celery stalks, diced

1 onion, finely chopped

1 cup orzo pasta

Fresh parsley for garnish

Instructions
 

In a mixing bowl, combine the ground turkey or chicken, breadcrumbs, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well-combined and form small meatballs (about 1 inch in diameter).

    Place the meatballs at the bottom of the slow cooker.

      Add the chicken broth, diced carrots, diced celery, and chopped onion to the slow cooker, stirring gently to combine.

        Cover the slow cooker and set it on low. Cook for 6 hours or on high for 3 hours.

          About 30 minutes before serving, stir in the orzo pasta and fresh spinach. If desired, adjust seasoning with more salt and pepper.

            Once the orzo is cooked and the spinach has wilted, ladle the soup into bowls and garnish with fresh parsley and additional Parmesan cheese if desired.

              Prep Time: 20 minutes | Total Time: 6-7 hours | Servings: 6-8