Italian Beef Meatball Wedding Soup with ditalini and Parmesan

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 6 oz. Crushed Tomatoes
  • 2 oz. Shredded Parmesan Cheese
  • 1/4 cup Italian Panko Blend
  • 2 tsp. Garlic Salt
  • 8 tsp. Chicken Base
  • 6 oz. Ditalini
  • 2 Tbsp. Italian Seasoning Blend
  • 16 oz. Mirepoix Blend
  • 0.84 oz. Mayonnaise
  • 20 oz. Ground Beef

Directions

  1. Combine ground beef, panko, half the seasoning blend (reserve remaining for slow cooker), mayonnaise, and half the Parmesan (reserve remaining for garnish), ½ tsp. salt, and a pinch of pepper in a mixing bowl. Divide meat mixture into about 16 ping pong ball-sized meatballs.

  2. Place slow cooker liner in slow cooker, if desired. If using an electric pressure cooker, fold top edges in before putting on lid. Add mirepoix blend, chicken base, remaining seasoning blend, garlic salt, crushed tomato, and 4 cups water to slow cooker and stir to combine. Top with meatballs. Turn slow cooker on to high heat. Cover, and cook until meatballs reach a minimum internal temperature of 160 degrees, 3 ½ hours.

  3. After 3 ½ hours, add pasta to slow cooker. Stir to combine and cook until al dente, 30 minutes.

  4. Stir again before serving. Plate dish as pictured on front of card, topping soup with remaining Parmesan. Bon appétit!

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