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Nonna’s Mini-Meatball Soup

By Donna-Marie Pye

Nonna’s Mini-Meatball Soup


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)

12 tsp salt     2 mL

12 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 34-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 412 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.



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.