Italian Wedding Soup
Italian Wedding Soup - The name Italian Wedding Soup comes from the Italian expression minestra maritata, which means “ wedded haze. ” Now, that does n’t mean it’s generally made for someone’s forthcoming espousal; rather, it refers to the marriage of flavors between the flora and the broth.
Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 6–8 hours on Low
Yield: Serves 4–6
Prep Time: 15 minutes
Cook Time: 6–8 hours on Low
INGREDIENTS
- 8 cups chicken broth
- 3 carrots, chopped
- ½ onion, diced
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 2 garlic cloves, finely minced
- Kosher salt and freshly ground black pepper
- 1½ pounds prepared frozen turkey meatballs
- 1 pound baby spinach
- 1 cup uncooked pastina or other small pasta
- Crusty bread, for serving
DIRECTIONS
- In a 6-quart slow cooker, combine the broth, carrots, onion, parsley, oregano, and garlic. Season with salt and pepper. Cover and cook on Low for 6 hours.
- One hour before serving, taste and acclimate the seasoning, if demanded. Add the frozen meatballs. Cover and continue to cook.
- Twenty minutes before serving, stir in the baby spinach and pastina. Cover once more and cook until the pasta is al dente.
- Serve in large bowls with crusty bread.