Mini Crock Pot Italian Wedding Soup For One
This mini crock pot Italian wedding soup is made with tender beef meatballs, orzo pasta, and spinach simmered in a flavorful chicken broth.
Servings: 1 serving
Equipment
Ingredients
- 2 cups chicken broth
- 4 ounces ground beef (I recommend using 90/10 ground beef. This lean-to-fat ratio keeps the meatballs tender and flavorful without making the soup greasy)
- 1 clove garlic -minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 tablespoon finely chopped parsley
- 1 tablespoon grated Parmesan cheese -plus more for topping
- ¼ cup orzo pasta
- ¼ cup chopped spinach -packed
Instructions
- Add the chicken broth to a 1.5-quart slow cooker.
- In a medium bowl, combine the ground beef, garlic, salt, pepper, parsley, and Parmesan.
- Roll the mixture into 1-inch meatballs and gently place them in the broth.
- Cover and cook on high for 4 hours.
- Stir in the orzo, cover, and cook for another 30 minutes.
- Add the spinach and stir until wilted.
- Serve with extra Parmesan, if desired.
Notes
- Use Good Broth: Choose a high-quality chicken broth. Low-sodium is best for better control over seasoning.
- Add Spinach Last: Stir in the spinach at the end so it stays fresh and doesn’t overcook.
- Season to Taste: Taste the soup before serving and adjust salt and pepper as needed.
- Grate Your Own Cheese: Freshly grated Parmesan has better flavor and melts more smoothly than pre-grated.
Nutrition
Serving: 1serving | Calories: 454kcal | Carbohydrates: 32g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 2189mg | Potassium: 604mg | Fiber: 1g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 4mg
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