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Italian Wedding Soup Freezer Meal
Servings: 6
Calories: 582kcal
Equipment
- 1 gallon-sized freezer bag
Ingredients
- 1 pound Italian meatballs
- 1/2 pound baby carrot diced
- 1 cup onion diced
- 4 cloves garlic minced
- 6 ounces baby spinach chopped
- 2 teaspoons Italian seasoning
- 1` teaspoons onion powder
- 8 cups chicken broth (use on day of cooking)
- 1 cup orzo pasta (use on day of cooking)
- salt and pepper (use on day of cooking)
Instructions
To Freeze
- Add all of the ingredients, except for the broth and pasta, to the freezer bag.
- Remove air, seal, label and immediately freeze.
Slow Cooking (Crockpot)
- Add frozen ingredients and chicken broth into your slow cooker.
- Cook on low 6-8 hours, high 3-4 hours, or until the carrots are tender.
- Stir in the pasta, cover and cook for an additional 30 minutes.
- Add salt and pepper to taste.
Pressure Cooking (Instant Pot)
- Add frozen ingredients and broth to your pressure cooker.
- Cook on manual/high-pressure for 20 minutes, followed by a natural release.
- Sprinkle pasta into the pot (do not stir) and quickly replace the lid.
- Cook on manual/high-pressure for 4 minutes, followed by a quick release.
- Add salt and pepper to taste.
Notes
Tips:
- When freezing, place the sealed bag in a bowl that is smaller in diameter than your pressure cooker. This will make it easier to fit the frozen ingredients in your pressure cooker.
- When filling freezer bags, use a freezer bag stand, it will make the job a lot easier.
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