Italian Wedding Soup (Slow Cooker)
Author: Marla Hingley
Prep time: 20 mins
Cook time: 3 hours
Total time: 3 hours 20 mins
For low carb, replace breadcrumbs with almond flour, and omit the noodles
  • 1 lb GF mild Italian sausuage, casings removed
  • ½ cup GF dried breadcrumbs
  • ¼ cup Parmesan cheese, grated
  • ¼ cup milk or milk alternative
  • 1 egg
  • ½ tsp dried basil
  • ½ tsp pepper
  • ¼ tsp garlic salt
  • 6 cups hot GF chicken broth
  • 1 Tbsp tomato paste
  • 1 clove garlic, minced
  • ¼ tsp red pepper flakes
  • ½ cup GF mini pasta shells or GF orzo
  • 1 lemon, sliced ¼" thick
  • 10 oz baby spinach leaves, Swiss chard or escarole, chopped (about 1 cup chopped, loosely packed)
Garnish Suggestions
  • Lemon slices
  • Grated Parmesan
  • Chopped fresh basil
  1. For meatballs, combine all ingredients until thoroughly mixed. Shape into marble-size balls (1/2 Tbsp) and place on a lined baking sheet.
  2. Pour hot chicken broth into slow cooker, and whisk in tomato paste, garlic and pepper flakes. Add meatballs and cook on high for 2.5-3 hours. Raw meats cooked in slow cooker may still retain a pink colored inside even when fully cooked. Use an instant read thermometer to ensure that meatballs are above 165°F.
  3. Twenty minutes before serving, toss 4 lemon slices into slow cooker.
  4. In a large pot, boil pasta until tender.
  5. Just before serving, discard lemon slices, then add cooked pasta and spinach to slow cooker. Heat for 1 minute then serve.
  6. If desired, put a fresh lemon slice into each bowl and garnish with grated Parmesan.
-Makes about 60 meatballs. May want to divide meatball recipe in half if you only want 5-8 meatballs/serving.
-You can make and freeze the meatballs ahead of time, just be sure to thaw them out before adding to slow cooker.
Recipe by Gluten Free Club at