Italian Wedding Soup
  • Email Email
  • Print Print

Italian Wedding Soup

Submitted by: Cam

Prep Time: 20 Minutes

Cook Time: 2 Hours

Servings: 4

Crockpot soup with tasty vegetables and turkey meatballs.


    1 lbs. ground turkey

    1 egg

    1/2 c. parmesan cheese

    1/2 c. fresh parsley

    1 sea salt

    1 black pepper

    1 c. carrot

    3 bay leaf

    Italian seasoning to taste

    3 med. yellow onion

    1 c. celery

    2 c. spinach

    5 clove garlic

    4 c. vegetable broth

    1/2 c. breadcrumbs, made from sprouted whole-grain bread

    4 tsp. extra virgin olive oil


Make meatballs: Combine turkey, breadcrumbs, parmesan cheese, egg, chopped parsley, Italian seasoning, sea salt, and pepper in a bowl. Use hands to mix well and form into 16 meatballs. Arrange on a baking sheet lined with parchment paper and cook at 350ºF for 25 minutes.

Make soup: Chop onion, carrot, celery, and garlic; place in crockpot. Add vegetable broth, olive oil, and bay leaves.. Cook for a good while and adjust temp as necessary for time (2 hours at medium setting should be good). Season with sea salt and pepper to taste. After meatballs are cooked toss them in soup.

Remove bay leaves. Add spinach to the crockpot a few minutes before you're ready to eat.

Optional: Serve with toasted sprouted grain bread or crackers.