Eighty-one Arkansas Crossroads

 

This recipe is similar to Zupa Toscana, with a few notable differences. Toscana has Italian sausage and potatoes, while this soup has meatballs and acini de pepe. It’s more work than most slow-cooker recipes, but it’s worth it.

Italian Wedding Soup

 

1 pound lean ground beef

1 egg

1/4 cup onion, finely chopped

1 teaspoon each dried parsley and oregano

1 clove garlic, minced

1 slice bread torn into tiny pieces

1/4 cup freshly grated Parmesan

Salt and pepper to taste

1 tablespoon olive oil

8 cups chicken broth

3 large carrots peeled and chopped

1 small onion diced

1 tablespoon each dried parsley and oregano

1 clove garlic minced

8 ounces fresh spinach or kale

1 cup acini de pepe or other small pasta

 

Combine first 8 ingredients and shape into 1” meatballs. Brown in olive oil. Add to slow cooker with next five ingredients. Cover and cook on low 6 to 8 hours. Thirty minutes before serving, add spinach and pasta.