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

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

1. 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.
2. One hour before serving, taste and acclimate the seasoning, if demanded. Add the frozen meatballs. Cover and continue to cook.
3. Twenty minutes before serving, stir in the baby spinach and pastina. Cover once more and cook until the pasta is al dente.
4. Serve in large bowls with crusty bread.

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