Crockpot Italian Wedding Soup

When it's cold outside I love making soups like Crab and corn chowder, beef stew, and turkey chili. Another favorite we make often is this easy Italian Wedding Soup. It has juicy meatballs and perfectly cooked pasta. It is kid approved, freezer friendly, and perfect for busy weeknights. I like to serve it with crusty bread or a crisp salad.

• Brown Meatballs First: This adds so much flavor and helps them keep their shape. Can you make these without doing this? Sure! But it won't taste as good. Browning in the skillet is also an option.
• Use Beef and Pork: Pork adds fat and flavor for juicy never dry meatballs.
• Add Umami: Worcestershire and Better Than Bouillion make our broth super flavorful.
• Deglaze Your Sheet Pan: Those brown bits have so much flavor!

• Ground Beef and Ground Pork: I used 85% lean beef. I would avoid using anything leaner as they could dry out. You could even use meatloaf mix which includes veal or a beef/sausage mixture. If you're short on time frozen meatballs can work too.
• Parmesan: Use fresh parmesan that you grate yourself for the best flavor. If your cheese has a rind throw it in the crock pot while it's cooking for a great flavor boost.
• Carrots: Grab the big ones. They're cheaper and I find them to be sweeter when whole.
• Onion: Grate these to add moisture to your meatballs and avoid large crunchy pieces in your meatballs.
• Better Than Bouillion: This has so much more flavor than broth to me!
• Pasta: Orzo or ditalini are good substitutes if you can't find Acini di Pepe.

1. Use Wet Hands: Dip your hands in a bowl of cold water to prevent the meat from sticking to your hands.
2. Don't Overmix: Overworking the meat can make it tough.
3. Use a Cookie Scoop: Around 1.5 to 2 tablespoons is the perfect size for uniform meatballs that cook evenly.

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