Anti-Inflammatory Italian Wedding Soup
AUTHOR:
This anti-inflammation crockpot recipe simmers turkey meatballs, veggies, and pasta into a soothing Italian wedding soup with almost no hands-on work.
Equipment
- Crockpot
- Ice cream scoop (optional)
Ingredients
Meatballs
- 1 lb ground turkey
- 1/4 cup grated Parmesan
- 3 tbsp almond flour
- 2 garlic cloves (minced)
- 1 tsp dried Italian seasoning
- 1 tsp Salt
- Pepper
Soup
- 8 cups low-sodium chicken broth
- 2 carrots (cubed)
- 2 celery stalks (cubed)
- ½ cup whole wheat small pasta (like orecchiette or orzo)
- 6 oz fresh spinach (roughly chopped)
- 1 tsp dried Italian seasoning
- 4 garlic cloves (minced)
- Salt and pepper
- Lemon (for serving)
- Olive oil (for serving)
Instructions
- Add broth, carrots, celery, garlic, and Italian seasoning to the crockpot, then turn it on to start warming
- Mix ground turkey, Parmesan, almond flour, garlic, Italian seasoning, salt, and pepper in a bowl until just combined
- Roll the mixture into 1-inch meatballs and drop gently into the broth without stirring
- Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until vegetables are tender and meatballs are cooked through
- Stir in the pasta and cook on High for 20 to 30 minutes, until tender
- Add the spinach and stir until wilted, about 2 to 3 minutes, then adjust seasoning and serve warm