Easy Slow Cooker Italian Wedding Soup (WW-Friendly)
A family favorite soup from Stephanie O'Dea, of A Year of Slow Cooking.
Servings: 6
Ingredients
- 1 pound Italian turkey style meatballs (I used reduced fat)
- 1 cup diced onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 teaspoon crushed garlic (I used jarred)
- 6 cups chicken broth (I used fat free)
- 1 tablespoon dried Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/2 cup elbow macaroni
- 2 cups fresh baby spinach leaves
- Grated Parmesan, for serving if desired
Instructions
- Ideal Slow Cooker: 4- to 5-Quart.
- Add the meatballs, onion, carrots, celery, garlic, broth and Italian seasoning to your slow cooker.
- Cover and cook on LOW for 7 to 8 hours, until the vegetables are very tender.
- Then add the elbow macaroni and spinach and continue to cook covered on LOW until the pasta reaches the desired tenderness, 20 to 30 minutes. Taste and season as needed with salt and pepper.
- Serve sprinkled with a little grated Parmesan, if desired.
Notes
Serving size: 1-1/2 cups
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) If you prefer, you could always opt to make your own meatballs. But to keep things really quick and easy, this recipe uses already prepared meatballs. (I used reduced fat turkey meatballs.)
(Must be logged into WW on a smartphone or tablet.) 6 PointsPlus (Old plan) If you prefer, you could always opt to make your own meatballs. But to keep things really quick and easy, this recipe uses already prepared meatballs. (I used reduced fat turkey meatballs.)
Nutrition
Serving: 1.5cups | Calories: 224kcal | Carbohydrates: 17g | Protein: 20g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 77mg | Sodium: 1263mg | Potassium: 267mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4559IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 3mg