Nutritional Info

Nutrition Facts

Serving Size 1 (370g)

Calories 1114
Calories from Fat 276 (25%)
Amount Per Serving %DIV
Total Fat 30.7g 47%
Saturated Fat 11.6g 58%
Monounsaturated Fat 14.7g
Polyunsaturated Fat 4.3g
Trans Fat 0.0g
Cholesterol 100.2mg 33%
Sodium 22370.1mg 973%
Potassium 2039.1mg 43%
Total Carbohydrate 133g 44%
Dietary Fiber 7.9g 32%
Sugars 13.9g
Protein 68.5g 137%

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Recipe Description
The slow cooker preparation of this traditional Italian soup makes it a great choice for potlucks or parties.
Prep time
15 min
Cook time
10 hr 20 min
Ready In
10 hr 35 min

Ingredients

Serves Tool

Serves To:USMetric
1   large onion
1   egg, lightly beaten
1/4 Cup(c)  plain dry bread crumbs
3 Ounce(oz)  sun dried tomatoes, packed in oil, finely chopped
2 Teaspoon(t)  italian seasoning, dried
1 Pound(lb)  93% lean ground beef
2 Teaspoon(t)  extra virgin olive oil
1   large fennel bulb
56 Ounce(oz)  chicken broth
6 Clove(clv)  garlic, thinly sliced
1/2 Teaspoon(t)  white pepper, freshly ground
1 Cup(c)  orzo pasta
5 Cup(c)  fresh spinach, shredded

Preparation

Finely chop one third of the onion and thinly slice the remaining onion. In medium sized bowl, combine the chopped onion, egg, bread crumbs, sun dried tomatoes and 1 teaspoon of the Italian seasoning. Add ground beef and mix well. Shape into 12 meatballs. In large skillet, brown meatballs in hot oil. Drain off fat. Place meatballs and the sliced onion in 4 1/2 to 5 1/2 quart slow cooker. Cut off and discard upper stalks of fennel. If desired, save some of the feathery leaves for a garnish. Remove any wilted outer layers. Cut off a thin slice from fennel base. Cut fennel into thin wedges. Add fennel, chicken broth, garlic, white pepper and the remaining 1 teaspoon Italian seasoning to slow cooker. Cover slow cooker. Cook on low heat setting for 8 to 10 hours, or on high heat setting for 4 to 5 hours. If necessary, raise temperature to high heat setting. Gently stir uncooked orzo into mixture in slow cooker. Cover slow cooker and cook for 15 minutes longer. Stir in spinach. If desired, garnish soup with reserved fennel leaves.

Additional notes

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