Slow Cooker Italian Wedding Soup

This Slow Cooker Italian Wedding Soup is one of those recipes that makes dinner feel special without asking for much effort. You get all the cozy comfort of meatballs, pasta, and vegetables in a broth that practically cooks itself. Since it's actually a flexible dish, you can serve it at a family dinner, a casual gathering, or even on game day. It also keeps well in the fridge or freezer, so making it ahead is never a problem.

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Prep Time: 10

Cook Time: 5

Total Time: 5 10

Course: Main Course, Soup

Cuisine: Italian

Keyword: Italian Wedding Soup Slow Cooker, Slow Cooker Italian Wedding Soup

Servings:

Calories: 179kcal

Author: Mandy Applegate

Equipment

Ingredients

½ pound small frozen meatballs beef or turkey
8 cups chicken broth
2 carrots peeled and sliced
2 celery stalks sliced
½ cup small pasta like orzo or acini di pepe
4 ounces fresh spinach about 2 cups, roughly chopped
1 teaspoon dried Italian seasoning
½ teaspoon garlic powder
Salt and pepper to taste

US Customary - Metric

Instructions

Add the frozen meatballs, chicken broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper to the slow cooker.
½ pound small frozen meatballs, 8 cups chicken broth, 2 carrots, 2 celery stalks, 1 teaspoon dried Italian seasoning, ½ teaspoon garlic powder, Salt and pepper
Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the vegetables are tender and the meatballs are heated through.
Stir in the pasta and continue cooking on High for 20–30 minutes, or until the pasta is tender. Stir in the chopped spinach and let cook for another 2–3 minutes, just until wilted.
½ cup small pasta, 4 ounces fresh spinach
Adjust seasoning as needed. Ladle into bowls and serve warm with crusty bread or grated Parmesan if desired.

Notes

Boost the base: Sauté diced onions in a little olive oil before adding them to the slow cooker. This small, optional step gives the broth more sweetness and richness, making the whole soup taste deeper.

Build the flavor: Add the Italian seasoning and garlic powder early so the flavor has time to blend into the broth. For extra depth, tuck in a sprig of rosemary or thyme, or sprinkle in oregano for a stronger Italian flavor.

Use the right meatballs: Smaller frozen beef or turkey meatballs hold their shape better and cook through more evenly in the broth, so no need to thaw them. Thawed or non-frozen meatballs lose texture as they simmer.

Customize or swap your meatballs: If making your own, mix ground beef or ground turkey with breadcrumbs and seasonings. Store-bought Italian meatballs are also a great swap if you want convenience.

Pick your pasta: Orzo is delicate and blends in smoothly, acini de pepe adds a more traditional and classic touch with its small round shape, while ditalini gives a chunkier, heartier bite. All work well, so choose based on what texture you like most.

Drop in a Parmesan rind for richness: Rinds of Parmesan simmered in the broth bring a deep, savory flavor to the soup. Remove before serving, and you’ll notice a bigger payoff without any extra work.

Add greens last: Stir in spinach at the end so it stays vibrant and tender. If you swap in kale, give it a little extra time to soften as it’s sturdier, while escarole cooks down quickly and adds a subtle bitterness.

Adjust to taste: Check the salt and pepper at the end. Broths and meatballs can vary, so you might need more or less.

Nutrition

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