Name: Italian Wedding Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Ingredients: 8 cups chicken broth; 3 carrots, chopped; 1/2 onion, diced; 1 tablespoon dried parsley; 1 teaspoon dried oregano, garlic cloves, finely minced; Kosher salt and freshly ground black pepper; 1 1/2 pounds cooked meatballs – 1″ diameter; 1 pound baby spinach; 1 cup uncooked pastina or other small pasta; Crusty bread, for serving

Italian Wedding Soup

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Big things come in small packages — even this delicious Italian wedding soup. You’ll definitely hear the wedding bells in your palate once you try this hearty combination of greens, broth, meatballs, and pastini!

Author: Addie Gundry
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: Serves 4 to 6 1x
Category: Soups

Ingredients

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8 cups chicken broth
3 carrots, chopped
1/2 onion, diced
1 tablespoon dried parsley
1 teaspoon dried oregano, garlic cloves, finely minced
Kosher salt and freshly ground black pepper
1 1/2 pounds cooked meatballs – 1″ diameter
1 pound baby spinach
1 cup uncooked pastina or other small pasta
Crusty bread, for serving

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Instructions

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 adjust the seasoning, if needed. Add the 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.

Find it online: https://foodgardening.mequoda.com/recipe/italian-wedding-soup/