Slow Cooker Italian Wedding Soup Recipe
A comforting and hearty Slow Cooker Italian Wedding Soup featuring tender meatballs, fresh vegetables, and small pasta simmered to perfection in flavorful chicken broth. Perfect for an easy, make-ahead meal that warms you from the inside out.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Soup Ingredients
- ½ lb (225 g) small frozen meatballs (beef or turkey)
- 8 cups chicken broth
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
- ½ cup small pasta (like orzo)
- 4 oz fresh spinach (about 2 cups), roughly chopped
Instructions
- Combine Ingredients: Place the frozen meatballs, chicken broth, sliced carrots, celery, dried Italian seasoning, garlic powder, salt, and pepper into the slow cooker, ensuring all ingredients are evenly distributed.
- Slow Cook: Cover the slow cooker and cook on Low for 4 to 5 hours or on High for 2 to 3 hours until the vegetables are tender and the meatballs are thoroughly heated.
- Add Pasta: Stir in the small pasta and continue cooking on High for an additional 20 to 30 minutes until the pasta is tender but not mushy.
- Incorporate Spinach: Add the chopped fresh spinach and stir well, allowing it to wilt for about 2 to 3 minutes within the hot soup.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls and serve warm for a delicious meal.
Notes
- Use either beef or turkey meatballs depending on preference; turkey offers a leaner option.
- Small pasta like orzo works best for texture, but other tiny shapes like acini di pepe or pastina may be substituted.
- Adding the pasta later prevents overcooking and maintains its texture.
- Fresh spinach added at the end preserves nutrients and color.
- Adjust salt according to the sodium content of your broth.
