When my children were growing up it was very traditional for me to cook a nice big pot of soup for our supper on Christmas Eve. This was something that was always fairly easy to do and filled us all up nicely.
The children were always super excited for Christmas morning and not overly hungry, plus we always attended a Christmas Eve service at our church, after which there would be mince pies and hot chocolate anyways. Soup was a Christmas Eve supper which suited us to a "T."
Sometimes it would be a Creamy Fish Chowder. Often it would be Corn Chowder. Both were family favorites.
All of my children loved soup. Their father was a great soup maker. His soups were rich and thick and delicious. So thick and delicious we used to call it Stewp. Apparently he still loves to make soup!
This Crock Pot Italian Wedding Soup recipe is one which I adapted from The Cozy Cook. I had made an Italian Wedding Soup Supper Dish in the past, but had never actually made the soup. I am having the family over for supper on Christmas Eve and so thought I might cook us this delicious soup to enjoy.
Something simple that I can pop into the crockpot earlier in the day, leaving me handsfree to wrap gifts, or do whatever else I need to do on the day. I did a trial run of the soup today (Thursday as I write this), only a small batch, making two servings. I wanted to make sure it was something everyone would enjoy.
My father can be incredibly fussy when it comes to food. He doesn't like trying anything different. I think so long as I hide the fact that there is parmesan cheese in the meatballs we will be okay! He says he doesn't like Parmesan cheese, but he eats it in things all the time. He just doesn't know it! lol
I was really pleased with the easy of preparation for the soup and with the way it turned out. It was fabulously delicious! This is a go!
WHAT YOU NEED TO MAKE CROCK POT ITALIAN WEDDING SOUP
The list is long, but nothing it complicated or unreasonable. Use the best ingredients that you can afford to buy and you will be really pleased with the end result!
For the meatballs:
- 1 TBS oil
- 1/2 pound (226g) lean ground beef
- 1/2 pound (226g) ground pork
- 1 large free range egg, beaten lightly
- 1/2 cup (50g) dry Italian seasoned breadcrumbs
- 1/2 cup (22.5g) grated Parmesan cheese
- 3 cloves garlic peeled and minced
- a large handful of fresh flat leaf parsley, minced (about 1/3 cup/20g)
- 3/4 tsp fine sea salt
- 1/4 tsp coarse black pepper
For the Soup:
- 1 medium onion, peeled and diced
- 1 1/4 cups (190g) diced peeled carrot
- 2 stalks celery, diced
- 3 cloves garlic, peeled and minced
- 8 cups (3 1/2 pints) good chicken stock
- 2 tsp Italian seasoning
- 3/4 cup (318g) acini de pepe pasta, uncooked (see notes)
- 4 to 5 cups fresh spinach washed and trimmed
- salt and pepper to taste
- Freshly grated Parmesan Cheese
We always buy our ground beef at a local farm market rather than at the grocery store. The meat it slaughtered and frozen in small lots so it is more traceable and it is organic. In the U.K. I always bought ground steak. You can also grind your own if you want.
Dan gets our ground pork where he works at Armstrongs. He gets it 5 kg at a time. This is what we use to make our sausages, Christmas Tourtiere, etc. Its not overly fatty.
If you can't get fresh spinach you can use frozen spinach. Use 10 ounces/284g. Thaw it out first and then pat it dry. DON'T add it until the end of the cook time and merely heat it through.
Grate your own Parmesan cheese if possible. Also mince the onions and garlic for the meatballs as finely as you can. They are less likely to fall apart then.
HOW TO MAKE CROCK POT ITALIAN WEDDING SOUP
Making soup in the crock pot is a very simple thing to do. You need only brown the meatballs in a bit of oil before beginning. After that it is only a matter of adding things to the crock pot and then letting it do all the hard work!
Gently combine all of the ingredients for the meatballs without overworking the meat. Roll into 3/4 inch balls. Set aside on a plate as you shape them.
Heat the oil in a large skillet. Brown the meatballs on all sides, working in batches, until all of the meatballs have been browned. Don't worry about them being cooked in the middle as they will finish cooking in the soup.
Transfer the meatballs to a large crockpot. Add all of the soup ingredients as listed, with the exception of the pasta and the fresh spinach. Cover and cook on low for 8 hours, or high for 4 hours.
Half an hour before the soup is done add the pasta to the soup, cover and continue to cook on low for half an hour. Stir in the spinach and allow to wilt, heating it through. Taste and adjust seasoning as needed.
Ladle the hot soup into bowls and garnish with grated Parmesan cheese. A nice crusty bread goes well with this
Notes
Acini de pepe is a small ball shaped pasta. You can also use the equivalent in orzo or ditalini if you cannot get the acini.
This can also be cooked in a regular saucepan on top of the stove or in an Instant Pot. Check out The Cozy Cook to find out how to do this! Cooking it in the crock pot is what works best for me. I can be rather lazy and it is less hands on!
This was delicious. I just know my family is really going to enjoy it. I will be picking up some crusty rolls to have on the side. I will also serve a salad and then some Christmas goodies for dessert!
This soup can easily be frozen. Simply pop into an airtight freezer container. It will keep well for up to 3 to 4 months. If you know you are going to be freezing it. Cook the acini pasta separately and add it to the bowls when you go to serve it. That way it doesn't get overcooked and soggy.
This soup will also keep in the refrigerator for 3 to 4 days. Again, I would not add the pasta. I would cook it separately and add it to the bowls when you go to serve it.
Simple and delicious. What more could you ask for on a cozy Christmas Eve!
Yield: 6 servingsAuthor: Marie Rayner
Crock Pot Italian Wedding Soup
Prep time: 24 MinCook time: 8 HourTotal time: 8 H & 24 MAn Italian Classic. Hearty and filling with savory meatballs and a flavor-filled broth. Cooked in the crock pot which leaves you free to get on with other things.Ingredients
For the meatballs:- 1 TBS oil
- 1/2 pound (226g) lean ground beef
- 1/2 pound (226g) ground pork
- 1 large free range egg, beaten lightly
- 1/2 cup (50g) dry Italian seasoned breadcrumbs
- 1/2 cup (22.5g) grated Parmesan cheese
- 3 cloves garlic peeled and minced
- a large handful of fresh flat leaf parsley, minced (about 1/3 cup/20g)
- 3/4 tsp fine sea salt
- 1/4 tsp coarse black pepper
- 1 medium onion, peeled and diced
- 1 1/4 cups (190g) diced peeled carrot
- 2 stalks celery, diced
- 3 cloves garlic, peeled and minced
- 8 cups (3 1/2 pints) good chicken stock
- 2 tsp Italian seasoning
- 3/4 cup (318g) acini de pepe pasta, uncooked (see notes)
- 4 to 5 cups fresh spinach washed and trimmed
- salt and pepper to taste
- Freshly grated Parmesan Cheese
Instructions
- Gently combine all of the ingredients for the meatballs without overworking the meat. Roll into 3/4 inch balls. Set aside on a plate as you shape them.
- Heat the oil in a large skillet. Brown the meatballs on all sides, working in batches, until all of the meatballs have been browned. Don't worry about them being cooked in the middle as they will finish cooking in the soup.
- Transfer the meatballs to a large crockpot. Add all of the soup ingredients as listed, with the exception of the pasta and the fresh spinach. Cover and cook on low for 8 hours, or high for 4 hours.
- Half an hour before the soup is done add the pasta to the soup, cover and continue to cook on low for half an hour. Stir in the spinach and allow to wilt, heating it through. Taste and adjust seasoning as needed.
- Ladle the hot soup into bowls and garnish with grated Parmesan cheese. A nice crusty bread goes well with this
Notes
Acini de pepe is a small ball shaped pasta. You can also use the equivalent in orzo or ditalini if you cannot get the acini.
You can add 1 tsp of hot sauce, Worcestershire Sauce or mustard powder to the soup as a flavor enhancer.
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