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Slow Cooker Red Italian Wedding Soup

Slow Cooker Red Italian Wedding Soup 


1 bag Cremer’s Grocery frozen homemade meatballs, thawed and cut into pieces.


1 medium onion, chopped

3 garlic cloves, minced

3-4 whole carrots, sliced

2 celery stalks, chopped

8 cups chicken stock or broth

1 (28 oz.) can crushed tomatoes

1 (6 oz.) can tomato paste

1 ½ tablespoons balsamic vinegar

1 tablespoon dried parsley

1 tablespoon Italian seasoning

½ teaspoon red pepper flakes

Salt and Pepper, to taste

6 oz. fresh spinach, chopped

8 oz. cooked orzo pasta (1/3 cup dry orzo should generate enough for 1 cup cooked)


In a large slow cooker, add onions, garlic, carrots, celery, broth, crushed tomatoes, tomato paste, vinegar, parsley, Italian seasoning, red pepper flakes, salt and pepper.  Cook on high 4 hours.  Add meatballs and cook for about 30 minutes on high.  Add chopped spinach and cook until heated through and wilted.  Stir in the cooked pasta just before serving and simmer until heated through.   


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