I love Wedding Soup. I first tried it at a restaurant call Eastside Mario’s and it was wonderful. This soup reminds me of that restaurant. It is wonderful fresh and it freeze great! My kids request it for lunch. We add spinach to the recipe when we make it. Add a couple handfuls of washed/trimmed spinach to slow cooker when you add the pasta at the end of the cooking time.
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| Recipes |
1 |
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| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Ingredients | ||||||
| Chicken broth |
96 oz. |
192 oz. |
288 oz. |
384 oz. |
480 oz. |
576 oz. |
| Shredded carrots* |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Celery stalks, sliced |
3 |
6 |
9 |
12 |
15 |
18 |
| Ground turkey |
2 lbs. |
4 lbs. |
6 lbs. |
8 lbs. |
10 lbs. |
12 lbs. |
| Eggs |
2 |
4 |
6 |
8 |
10 |
12 |
| White bread |
1 slice |
2 slices |
3 slices |
4 slices |
5 slices |
6 slices |
| Milk |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
| Grated Romano cheese |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Dried basil |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Dried parsley |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2. t. |
2 T. |
| Acini de pepe |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
Assembly Directions:
In a 5 qt. slow cooker, add chicken broth, shredded carrots, and celery. Stir. In a large bowl, mix eggs, white bread, milk, Romano, basil, parsley, salt and pepper together to make a uniform mixture. Add ground turkey and mix just until combined. Form into small meatballs (1″ or less) and place into slow cooker carefully so they don’t lump together. Place lid on slow cooker and cook on low for 8-10 hours or on high 3-4 hours. Remove lid and add acini de pepe (if you can’t find that, orzo or other small, rice size pasta may be substituted) and cook on high for 20 more minutes.
Freezing Directions:
Place soup in a freezer bag or freezer container. Seal, label and freeze.
Serving Directions:
Thaw and reheat on stove.
Comments:
* 1 medium carrot = 1/2 C. shredded
Nutritional Info:
Per Serving: 257 Calories; 9g Fat (33.8% calories from fat); 22g Protein; 19g Carbohydrate; 1g Dietary Fiber; 94mg Cholesterol; 859mg Sodium.
Exchanges: 1 Grain (Starch); 2-1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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