Italian Wedding Soup

This is another freezer meal.  I tend to make three or four at a time when meatballs are on sale (or I have a coupon—or both) and freeze them. I got the recipe from a website that wanted to use fresh greens but that seemed wrong to me.  For the pasta, any small pasta works. Where I live, I can purchase little Texas-shaped pasta from Skinner that is perfect but mini-shells are good, too.  Not orzo though, as it’s too tiny.


Italian Wedding Soup

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Nutrition per portion

  • 12 oz frozen small meatballs (about 24)
  • 1 small onion, diced
  • 1/2 lb carrots, sliced
  • 1 box frozen chopped spinach, thawed and squeezed
  • 1 Tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp steak seasoning (Montreal or similar)
  • 2 1-qt boxes chicken broth or stock
  • 1/2 c uncooked small pasta

To Freeze

  1. Label a one-gallon freezer bag.
  2. Put all ingredients except pasta and broth into the bag.
  3. Freeze mostly flat (meatballs don’t flatten well).

To Cook

  1. Thaw the bag overnight in your fridge.
  2. Place the contents of the bag in a slow cooker with the broth.
  3. Cook on LOW for 6 hours.
  4. Add the pasta, turn up to HIGH and cook 30 minutes or until pasta is tender.
  5. Serve.

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