Crock Pot Italian Wedding Soup
This Crock Pot Italian Wedding Soup is an easy prep, gluten-free & dairy-free take on the classic everyone knows and loves! A delicious, cozy soup packed with veggies, leafy greens and hearty, tender meatballs. Also includes stovetop directions.
- Prep time
- 10 min
- Cook time
- 7 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup grated onion ((from about ½ medium yellow onion))
- 1 tbsp nutritional yeast
- 1/2 tsp kosher salt
- 1/2 tsp granulated garlic powder
- 2 tbsp almond flour ((or oat flour))
- 1 lb 15% ground beef ((grass-fed if possible))
- 1 medium yellow onion, diced
- 1 cup chopped celery
- 2 cups chopped carrot
- 2 cups escarole ((or sturdy, dark leafy green such as Italian kale))
- 2 garlic cloves, minced or finely grated
- 2 tsp kosher salt
- 1 quart chicken stock
- 2 cups water (filtered if possible)
- 1 large egg
- 2 cups baby spinach
- 1 tbsp fresh lemon juice
- chopped parsley, red pepper flakes, extra virgin oil for drizzling, crusty bread
Instructions
- 1
Slow Cooker Instructions
- 2
To make the meatballs, mix together the grated onion, nutritional yeast, salt, garlic powder, and almond flour in a large bowl until well combined. Add the meat, stirring until all the ingredients are well incorporated, clean hands work best, being careful not to overmix.
- 3
Roll the mixture into 1-inch balls. Set aside.
- 4
To a 6-quart slow cooker add the onion, celery, carrot, escarole (or kale), garlic, salt, stock, and water, stirring to combine. Add the meatballs and stir gently to combine.
- 5
Cover and cook on high for 4-5 hours or low for 6-7 hours.
- 6
At the end of the cooking time, whisk the egg in a small bowl. Uncover and pour the egg in while the soup is still simmering, stirring until ribbons form. Add the lemon juice and spinach, stirring to wilt the spinach.
- 7
Taste and add additional salt or lemon juice to taste.
- 8
Stovetop Instructions
- 9
Make the meatballs by following step 1 above.
- 10
Heat 1 tablespoon olive oil over medium high heat in a large pot or dutch oven. Add the onion and a pinch of salt, stirring to combine. Cook for 4-5 minutes or until the onions soften, stirring occasionally.
- 11
Add the carrot, celery, garlic, and salt. Cook for an additional 3-4 minutes, stirring occasionally.
- 12
Add the escarole (or kale), stock, water, and meatballs. Cover, bring to a boil, then reduce to a simmer.
- 13
Cook for 30-40 minutes or until the meatballs are cooked through and the vegetables are very tender.
- 14
Uncover and follow steps 5-6 above.