You are here
Nonna’s Mini-Meatball Soup
By Donna-Marie Pye
Nonna’s Mini-Meatball Soup
page 49, kid-fav
from Easy Everyday Slow Cooker Recipes by Donna-Marie Pye
Makes 6 to 8 servings
"This soup reminds of the one I’m served when I visit my friend Maria’s house. Her mother always has a pot of soup on the stove, or if she doesn’t, she will quickly make one for you with whatever ingredients she has on hand." --Donna-Marie Pye
• Minimum 5-quart slow cooker
1 lb lean ground beef 500 g
1 lb lean ground pork 500 g
1 cup finely grated Parmesan cheese 250 mL
1 cup fine dry Italian bread crumbs 250 mL
2 eggs, lightly beaten 2
1 bunch flat-leaf (Italian) parsley, finely 1
chopped (about 1 cup/250 mL)
1⁄2 tsp salt 2 mL
1⁄2 tsp freshly ground black pepper 2 mL
6 cups chicken broth 1.5 L
2 cups packed baby spinach, coarsely chopped, 500 mL
or chopped escarole
2 cups cooked small pasta, such as elbows, 500 mL
tubetti, shells or stars
Freshly grated Parmesan cheese (optional)
1. In a large bowl, combine beef, pork, Parmesan, bread crumbs, eggs, parsley, salt and pepper. Using your hands, roll into 3⁄4-inch (2 cm) meatballs. Place meatballs in slow cooker stoneware. Gently pour in broth.
2. Cover and cook on Low for 8 to 9 hours or on High for 41⁄2 to 5 hours, until soup is bubbling and meatballs are cooked through.
3. Stir in spinach. Cover and cook on High for 10 to 15 minutes or until greens are wilted, bright green and tender. Stir in cooked pasta.
4. Ladle into bowls and sprinkle with additional Parmesan, if desired.
Tip
If you don’t have homemade chicken stock, use ready-to-use chicken broth. I like to keep 32-oz (1 L) Tetra Paks of broth on hand, especially the sodium-reduced variety. They come in handy when you’re making soups and stews. Another option is to use three 10-oz (284 mL) cans of broth and add enough water to make 6 cups (1.5 L). Avoid broth cubes and powders, which tend to be salty.