Slow Cooker Italian Wedding Soup

Why You’ll Love This Recipe

This soup brings together savory meatballs, fresh vegetables, and delicate acini di pepe pasta in a light yet flavorful broth. The slow cooker does all the heavy lifting, making it perfect for busy weeknights or lazy weekends. It’s family-friendly, freezer-friendly, and even better the next day. With just a few simple ingredients, you get a delicious, restaurant-quality meal at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef or ground pork (or a combination)
• Breadcrumbs
• Grated Parmesan cheese
• Egg
• Garlic
• Salt and pepper
• Italian seasoning
• Carrots
• Celery
• Onion
• Baby spinach or escarole
• Chicken broth
• Acini di pepe or other small pasta
• Olive oil (optional, for browning meatballs)

Directions

1. In a bowl, combine the ground meat, breadcrumbs, Parmesan, egg, minced garlic, salt, pepper, and Italian seasoning. Mix until just combined and form into small meatballs.
2. (Optional) Brown the meatballs in a skillet with a little olive oil for added flavor.
3. Add the chopped carrots, celery, and onion to the bottom of the slow cooker.
4. Place the raw (or browned) meatballs on top of the vegetables.
5. Pour in the chicken broth and cover.
6. Cook on low for 6-7 hours or high for 3-4 hours.
7. About 30 minutes before serving, stir in the acini di pepe pasta and spinach. Cover and continue cooking until the pasta is tender.
8. Taste and adjust seasoning if needed. Serve hot with additional Parmesan if desired.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 20 minutes
Cook time: 6-7 hours on low or 3-4 hours on high
Total time: 6.5 to 7.5 hours

Variations

• Use ground chicken or turkey for a lighter version of the meatballs.
• Swap spinach for escarole, kale, or Swiss chard.
• Add a pinch of crushed red pepper flakes for a slight kick.
• Use orzo or ditalini pasta if you can’t find acini di pepe.
• Make it gluten-free by using gluten-free breadcrumbs and pasta.

Storage/Reheating

Allow the soup to cool completely before storing.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze in individual portions for up to 3 months (preferably without the pasta to prevent sogginess).
Reheat on the stovetop over medium heat or in the microwave until warmed through. Add a splash of broth or water if the soup thickens too much after storage.

FAQs

Can I make this soup ahead of time?

Yes, it reheats well and the flavors deepen overnight. Store in the fridge and reheat as needed.

Can I freeze Italian Wedding Soup?

Yes, but it’s best to freeze the soup without the pasta. Add fresh pasta when reheating for best texture.

Do I have to brown the meatballs first?

No, but browning adds flavor. You can skip this step to save time and still get delicious results.

What pasta works best?

Acini di pepe is traditional, but orzo, pastina, or ditalini are great substitutes.

Can I use frozen meatballs?

Yes, use small frozen meatballs and add them directly to the slow cooker. Cook times may vary slightly.

What greens can I use instead of spinach?

Escarole is traditional, but kale or Swiss chard also work well.

How do I keep the pasta from getting mushy?

Add the pasta in the last 30 minutes of cooking and avoid overcooking. For best texture, cook pasta separately and add before serving.

Can I make this soup vegetarian?

Yes. Use vegetable broth and meatless meatballs or white beans for protein.

Is this soup spicy?

Not inherently. To make it spicy, add crushed red pepper flakes or use spicy Italian sausage in the meatballs.

Can I cook it on the stovetop instead?

Yes. Simmer meatballs and vegetables in broth for 25-30 minutes, then add pasta and spinach until pasta is tender.

Conclusion

Slow Cooker Italian Wedding Soup is a cozy, satisfying dish that’s easy to make and full of classic Italian flavors. With tender meatballs, fresh greens, and delicate pasta in every bite, it’s a meal that feels homemade and hearty with minimal effort. Perfect for weeknight dinners, meal prep, or freezing for later, this soup is sure to become a regular in your recipe rotation.

Slow Cooker Italian Wedding Soup

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Slow Cooker Italian Wedding Soup combines tender meatballs, fresh greens, and tiny pasta in a light, flavorful broth. This classic comfort food is easy to make and perfect for busy weeknights or cozy weekends.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 6-7 hours on low or 3-4 hours on high
• Total Time: 6.5 to 7.5 hours
• Yield: 6 servings
• Category: Soup
• Method: Slow Cooker
• Cuisine: Italian-American
• Diet: Halal

Ingredients

• 1 lb ground beef or ground pork (or a combination)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 5 cups chicken broth
• 1 cup baby spinach or escarole
• 3/4 cup acini di pepe or other small pasta
• 1 tbsp olive oil (optional, for browning meatballs)

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Instructions

1. In a bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, salt, pepper, and Italian seasoning until just combined. Form into small meatballs.
2. Optional: Brown the meatballs in a skillet with olive oil for added flavor.
3. Place chopped carrots, celery, and onion in the bottom of the slow cooker.
4. Layer meatballs on top of the vegetables.
5. Pour in the chicken broth and cover.
6. Cook on low for 6-7 hours or high for 3-4 hours.
7. About 30 minutes before serving, stir in acini di pepe and spinach. Cover and continue cooking until pasta is tender.
8. Taste and adjust seasoning. Serve hot with extra Parmesan if desired.

Notes

• Use ground chicken or turkey for a lighter meatball option.
• Swap spinach for kale, escarole, or Swiss chard.
• Use orzo or ditalini pasta if acini di pepe is unavailable.
• Add crushed red pepper flakes for heat.
• Make it gluten-free by using GF breadcrumbs and pasta.

Nutrition

• Serving Size: 1 serving (about 1.5 cups)
• Calories: 320
• Sugar: 3g
• Sodium: 620mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 65mg