¼ cup grated Parmesan cheese + more for topping soup
Instructions
In a large skillet or pot, heat olive oil. Add onion, garlic, carrots, and celery and cook until onions are translucent. Transfer mixture to the slow cooker.
To the slow cooker add canned tomatoes, red pepper flakes, oregano, thyme, basil, salt, pepper, chicken broth, and parmesan rind. Stir to combine.
Meanwhile, in a medium bowl add the ingredients for the meatballs: ground turkey, egg, breadcrumbs, salt, onion powder, garlic powder, paprika, and cheese. Mix with your hands to form small meatballs and add to the slow cooker.
Cook on high for 4-5 hours or low for 7-8 hours.
Remove parmesan rind when done cooking. Add spinach or baby kale and place the lid on the slow cooker to allow the greens to wilt, then stir into the soup.
When ready to serve, cook orzo according to package directions. Put a serving into each bowl and ladle soup over it. Top with parmesan cheese, if desired.
Enjoy!
Leftovers are best stored in separate containers.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/slow-cooker-italian-wedding-soup/