crockpot italian wedding soup recipe

reader review

Great soup! I’ve tried a couple variations of the recipe before and really like the simplicity and taste of this one.  Put it on Sunday morning and dinner done!” - Kelly

ingredients:

grated onion nutritional yeast kosher salt garlic powder almond flour (or oat flour) ground beef yellow onion celery carrot escarole (or Italian kale) garlic cloves chicken stock water egg baby spinach lemon juice

about this recipe

gluten-free dairy-free whole30 & paleo friendly

This Crockpot Italian Wedding Soup recipe is a  delicious, cozy soup packed with veggies, leafy greens and hearty, tender meatballs. Also includes a stovetop option for easy weeknight cooking!

STEP 1:

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To make the meatballs, mix together the grated onion, nutritional yeast, salt, garlic powder & almond flour until well combined.

STEP 2:

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Add the meat, stirring until well incorporated, being careful not to overmix. Roll the mixture into 1-inch balls. Set aside.

STEP 3:

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To a 6-quart slow cooker add the onion, celery, carrot, escarole (or kale), garlic, salt, stock, and water, stirring to combine. Add the meatballs and stir gently to combine.

STEP 4:

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Cover and cook on high for 4-5 hours or low for 6-7 hours.

STEP 5:

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At the end of the cooking time, whisk the egg in a small bowl. Uncover and pour the egg in while the soup is still simmering, stirring until ribbons form. Add the lemon juice and spinach, stirring to wilt the spinach. Salt to taste!

swipe up for stovetop directions & more easy crockpot recipes at Real Food Whole Life