Best Slow Cooker Southwest Wedding Soup Recipes

CROCK POT ITALIAN WEDDING SOUP

Crock Pot Italian Wedding Soup image

This takes a little advance preparation, but it is great to come home to after a long day. Pastina and acini di pepe pasta is very small pasta and can be added the last hour or so of the cooking time.

Provided by CookingONTheSide

Categories Stocks

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

Ingredients

1 lb lean ground beef
1 egg, slightly beaten
1/4 cup breadcrumbs
1/4 cup fresh parsley, chopped
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup parmesan cheese, grated
6 cups chicken stock
1 cup boneless cooked chicken breast (baked or boiled and chopped into shreds)
1/2 cup onion, finely chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 cups escarole or 2 cups spinach, torn into small pieces
2 bay leaves
1 1/2 teaspoons garlic powder
1/4 teaspoon fresh ground black pepper
1/4 cup pastina pasta or 1/4 cup acini di pepe pasta
parmesan cheese, for serving

Steps:

Meatballs: Preheat oven to 350 degrees.
Mix all ingredients together.
Form into very small balls (I get approximately 90 meatballs from 1 pound ground beef. I bake mine on a nonstick cookie sheet and turn them half-way through the cooking time).
Bake about 10-15 minutes, until the meatballs have browned but are still soft (watch closely).
Remove from oven and drain on paper towel, if necessary.
Soup: Place all of the ingredients, except the pasta and escarole or spinach, into the crock pot with meatballs.
Cook on low for 8 hours (Add pasta and escarole or spinach during the last hour of cooking and salt to taste, if necessary).
Remove bay leaves.
Top each serving with grated parmesan or romano cheese.
Note: The meatballs must be prepared before being put into the crock pot (make them the night before and put them in the refrigerator, or even keep a batch in the freezer. I basically prepare as much as I can in advance so all I have to do is just put it all in the crock pot in the morning).

SOUTHWEST-STYLE WEDDING SOUP

Southwest-Style Wedding Soup image

I turned leftover ground chicken into meatballs and dreamed up this cozy southwestern soup. Now my Italian family asks for it over traditional wedding soup. -Teena Petrus, Johnstown, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
2 medium carrots, chopped
2 medium celery ribs, chopped
1/2 cup frozen corn, thawed
2 quarts chicken stock
1 cup soft bread crumbs
1 envelope reduced-sodium taco seasoning
1 large egg
1 pound ground chicken
1-1/2 cups acini di pepe pasta
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
Cubed avocado and sour cream

Steps:

In a Dutch oven, heat oil over medium heat. Add carrots, celery and corn; cook until tender. Stir in stock. Increase heat to high; bring to a boil., Meanwhile, combine bread crumbs, taco seasoning, egg and chicken; mix lightly. With wet hands, shape into 1-1/2-in. balls. Reduce heat to simmer; gently drop meatballs into stock. Cook, covered, until meatballs are no longer pink, 8-10 minutes. Stir in pasta. Simmer, covered, until pasta is tender, 6-8 minutes. Sprinkle with cilantro and salt., Serve with avocado and sour cream.

Nutrition Facts : Calories 455 calories, Fat 10g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 1219mg sodium, Carbohydrate 63g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.