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Slow Cooker Italian Wedding Soup. Prepare the meatballs and roll into 1 inch balls. Brown meatballs and add to slow cooker. Add remaining ingredients, except for orzo and escarole, to pot and stir to combine. Optional: sauté onions, carrots, and celery before adding to the crockpot.
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Put the water, vegetables and extra virgin olive oil in a large pot over medium high heat. Bring to a boil, then lower the heat to have the vegetables simmer. Add a teaspoonful of Kosher or sea salt (these are less salty than table salt). You can also add a little beef bouillon (I only use Better than Bouillon).
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Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat.
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Cook for 15 minutes. Add the pasta. Simmer until the meatballs are cooked through and the pasta, greens, and carrots are tender. In the meantime, in a small bowl whisk together the eggs and 2/3 cup cheese. Add the egg mixture to the soup slowly, stirring with a fork to break up the eggs. About 1 minute.
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Directions. Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl. Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray. Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil.
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In a large saucepan, heat 5 3/4 cups (one 46-ounce can) chicken broth to boiling. Stir in meatballs, 2 cups thinly sliced escarole, 1/2 cup (about 3 ounces) uncooked orzo and 1/3 cup finely chopped carrot. Return to a boil, then reduce heat to medium. Cook at a slow boil 10 minutes or until pasta is tender and meatballs are cooked through.
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In a small bowl, combine turkey, breadcrumbs, egg, onion, garlic powder, Italian seasoning, and 1 teaspoon bouillon. Shape into ½ inch meatballs. In a large pot, bring 6 cups of water and the remaining bouillon to a boil. Add meatballs and pasta; cook 10 minutes. Add spinach; simmer 3 minutes.
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Brown the meatballs up to 10 minutes. Add chicken broth and bring it to a simmer. 32 ounces chicken broth. Simmer for 15 minutes, stirring occasionally. Add orzo and cook for 8 minutes. 1/2 cup orzo. Add the spinach and stir it around for 2 minutes. 2 cups baby spinach. Serve.
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To bake the meatballs, preheat your oven to 350°F (176°C) so that it is good and hot once the meatballs are formed. Then line a baking sheet with parchment paper or a silicone baking mat to prevent the meat from sticking to the pan. Place all the meatballs on the prepared baking sheet evenly spaced out.
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To make the soup, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt, and pepper and bring to a boil.
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Instructions. In a large bowl, combine ground chicken, chicken sausage, Panko, Parmesan, egg, oregano, basil, parsley and garlic powder; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
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Instructions. In a mixing bowl, combine all ingredient for the meatballs and mix until all evenly combined. Preheat a large pot over medium heat and add olive oil. Form small meatballs and add them to the pot. Cook meatballs over medium heat until about half way done. Add diced onion and minced garlic.
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Add the onions, carrots, and celery and sauté for 5 minutes. Add the broth (I used my own homemade chicken broth), and season with salt and pepper if desired. Bring to a boil. Reduce the heat to medium. Add the meatballs and pasta (or, you could cook the pasta separately and add in at the end).
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Add the meatballs, and lower heat to maintain a gentle simmer. Cook for 7 minutes and add the carrots. Cook for a couple more minutes. Slowly pour in the beaten eggs, mixing gently to form fine threads. Season with salt and pepper. Divide the orzo into bowls, ladling the soup over it and garnishing with the extra cheese.
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Instructions. In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs). In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs.
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Stir in the garlic until fragrant, 30 seconds. Add the chicken stock, scrape off any browned bits off the bottom of the pan, and bring to a boil. Add the browned meatballs and pasta and stir to combine. Cover and cook for 10 minutes, stirring occasionally so nothing sticks to the bottom.
