Slow Cooker Italian Wedding Soup Recipe

Introduction

This Slow Cooker Italian Wedding Soup is a comforting and hearty dish perfect for any day of the week. Combining tender meatballs, fresh vegetables, and small pasta in a flavorful broth, it’s a classic that’s easy to prepare and full of wholesome goodness.

Ingredients

• 8 cups chicken broth (low-sodium)
• 3 medium carrots (peeled and chopped)
• 1 onion (diced)
• 1 cup celery (chopped)
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried Italian herbs
• 5 cloves garlic (minced)
• 1 cup acini pasta (or other small pasta)
• 2 cups fresh baby spinach (chopped)
• Salt and pepper to taste
• 1 lb lean ground beef
• 1 egg
• 1 teaspoon dried onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 3 cloves garlic (minced)
• 2/3 cups plain bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil

Instructions

1. Step 1: Add the chicken broth, carrots, onion, celery, dried parsley, oregano, Italian herbs, and 5 cloves minced garlic to the slow cooker.
2. Step 2: Cook on low heat for 6 to 8 hours or on high heat for 4 hours to let the flavors meld.
3. Step 3: While the soup is cooking, make the meatballs. In a medium bowl, combine ground beef, egg, dried onion powder, dried parsley, dried oregano, 3 cloves minced garlic, bread crumbs, Parmesan cheese, salt, and pepper. Mix well and shape the mixture into 1-inch meatballs.
4. Step 4: Heat olive oil in a large skillet over medium-high heat. Once hot, brown the meatballs, turning as needed until they are cooked through. Transfer them to paper towels to drain excess oil.
5. Step 5: Add the browned meatballs, acini pasta, and chopped spinach to the slow cooker. Continue cooking for an additional 30 minutes or until the pasta is tender.
6. Step 6: Ladle the soup into bowls and serve with your favorite toppings, such as extra grated Parmesan or fresh herbs.

Tips & Variations

• You can substitute ground turkey or chicken for a lighter meatball option.
• If you prefer, cook the pasta separately and add it to the soup just before serving to avoid mushiness.
• For extra flavor, add a squeeze of fresh lemon juice or a sprinkle of red pepper flakes when serving.
• Use gluten-free bread crumbs and pasta to make this soup gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens after refrigeration, add a splash of broth or water while reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Italian wedding soup?

Yes, you can freeze the soup without the pasta and spinach for best results. Store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and add fresh pasta and spinach when reheating.

Can I make the meatballs directly in the slow cooker?

While you can place raw meatballs directly into the slow cooker, browning them first adds extra flavor and helps them hold together better during cooking.

Slow Cooker Italian Wedding Soup Recipe

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★★★★★

4.8 from 60 reviews

• Author: anna
• Total Time: 7 hours 30 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Italian Wedding Soup is a hearty and comforting dish that combines tender meatballs, fresh spinach, and tender pasta in a flavorful chicken broth infused with Italian herbs and garlic. Perfect for an easy and nourishing meal, the slow cooker makes it effortless to prepare while developing deep flavors over several hours.

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Ingredients

Scale 1x2x3x

Soup Base

• 8 cups chicken broth (low-sodium)
• 3 medium carrots (peeled and chopped)
• 1 onion (diced)
• 1 cup celery (chopped)
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried Italian herbs
• 5 cloves garlic (minced)
• Salt and pepper to taste

Meatballs

• 1 lb lean ground beef
• 1 egg
• 1 teaspoon dried onion powder
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 3 cloves garlic (minced)
• 2/3 cups plain bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons olive oil

Additional Ingredients

• 1 cup acini pasta (or other small pasta)
• 2 cups fresh baby spinach (chopped)

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Instructions

1. Combine Soup Ingredients: Add the chicken broth, chopped carrots, diced onion, chopped celery, dried parsley, oregano, Italian herbs, and minced garlic into your slow cooker. Season with salt and pepper to taste. Stir gently to combine the ingredients evenly.
2. Set Slow Cooker: Cover and cook the mixture on low heat for 6-8 hours or on high heat for 4 hours. This slow cooking allows the flavors to meld together beautifully.
3. Prepare Meatballs: In a medium bowl, combine the lean ground beef, egg, dried onion powder, dried parsley, dried oregano, minced garlic, bread crumbs, freshly grated Parmesan cheese, salt, and pepper. Mix thoroughly to incorporate all ingredients evenly. Shape the mixture into 1-inch meatballs, ensuring they are uniform for even cooking.
4. Brown Meatballs: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the meatballs carefully. Brown them on all sides, flipping as needed, until they are cooked through and have a nice caramelized color, about 6-8 minutes. Transfer browned meatballs to paper towels to drain any excess oil.
5. Add Meatballs and Pasta: Add the browned meatballs, acini pasta, and chopped baby spinach to the slow cooker. Stir gently to combine. Cover and cook for an additional 30 minutes or until the pasta is tender and the spinach is wilted.
6. Serve: Ladle the soup into bowls. Optionally, garnish with extra grated Parmesan cheese or freshly chopped parsley. Serve hot and enjoy this comforting Italian classic.

Notes

• For a lower-sodium option, use low-sodium chicken broth and reduce added salt.
• The meatballs can be made ahead and frozen for convenience.
• If you prefer a vegetarian version, substitute meatballs with plant-based alternatives and vegetable broth.
• Acini pasta can be replaced with other small pasta shapes like orzo or ditalini.
• To make the soup gluten-free, use gluten-free bread crumbs and pasta.

• Prep Time: 30 minutes
• Cook Time: 7 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian

Keywords: Italian Wedding Soup, Slow Cooker Soup, Meatball Soup, Comfort Food, Easy Soup Recipe