Slow Cooker Italian Wedding Soup

The first time I ate this soup was when I was invited to Maria's house many years ago (long before we became Relish business partners). I have tweeked it over the years to create a warm and comforting soup made with a minimum of ingredients. It's sure to become a family favourite.

Adapted from TODAY'S EVERYDAY SLOW COOKER RECIPES by Donna-Marie Pye, Robert Rose 2021

Ingredients...

• 2 lbs mild Italian sausage, casings removed
• 1 cup finely grated Parmesan cheese + more for toppping
• 1 cup fine dry Italian breadcrumbs
• 2 eggs, lightly beaten
• 1 bunch flat-leaf Italian parsley, finely chopped (about 1 cup)
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 cups chopped carrots (about 2)
• 6 cups chicken stock
• 2 cups packed baby spinach, coarsely chopped
• 2 cups cooked small pasta such as elbows, tubetti, shells or orzo

Method...

1. In a large bowl, combine sausage meat, Parmesan cheese, breadcrumbs, eggs, parsley, salt and pepper. Using your hands, roll into 3/4-inch (2 cm) meatballs. Place meatballs in slow cooker stoneware along with carrots. Gently pour in broth.
2. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 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 cheese, if desired.

Serves 6 to 8

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