It’s officially springtime, a time of renewal when our landscape begins to awaken from its winter slumber. However, early spring is a little different, especially in March, the month that comes in like a lion and goes out like a lamb. The temperature in early spring is on a bit of a rollercoaster. Some days it feels like spring, and other days are cool and cold in some cases.
What kind of meal can you make that is both light and comforting at the same time. This Italian Wedding soup is just the ticket. It’s not heavy, yet it’s filling and tasty. This original recipe comes from the Eating on a Dime blog. The genius of this recipe is the number of ingredients you can buy ready-made frozen meatballs and you can use pre-chopped onions, carrots, and celery to save time. The use of a slow cooker or, Crock-Pot is key to just how easy the soup is to make.
Just put the ingredients together in the morning, set your cooker, and head off for your day ahead knowing that all you have to do is add the pasta and spinach when you get home. In twenty minutes’ time, dinner is ready.
We have adapted the recipe for vegan and gluten-free diets. The substitutions are in the parenthesis.
Notes:
This recipe can be doubled and tripled easily. It freezes well in an airtight container for up to three months.
Crock Pot Italian Wedding Soup Recipe by Eating on A Dime adapted by Still A Chick Lit
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Course: Soup
Cuisine: American
Servings: 6
Ingredients
1 pkg frozen chicken meatballs 24 oz (or plant-based frozen vegan meatballs )
1/4 onion chopped
3 large carrots chopped
2 stalks celery diced
3 teaspoon minced garlic
1/2 teaspoon dried thyme
8 cups unsalted or low-sodium chicken broth or unsalted chicken stock (8 cups unsalted vegetable stock or low-sodium vegetable broth)
1 1/2 cup orzo pasta (gluten-free orzo pasta)
4 cups spinach chopped
1/2 cup parmesan cheese optional to top (Vegan parmesan cheese block like Violife)
Instructions
Place everything but the orzo and the spinach in the crockpot.
Cover and cook on low for 6 hours.
15-20 minutes before you are ready to stir in the orzo and the chopped spinach.
Cook until the pasta is soft.
Serve immediately with fresh parmesan cheese.
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