Slow-Cooker Italian Wedding Soup Recipe

Introduction

Slow-Cooker Italian Wedding Soup is a comforting, hearty dish perfect for any day you crave something warm and flavorful. This easy recipe combines tender meatballs, fresh vegetables, and delicate pasta in a savory broth that simmers to perfection in your slow cooker.

Ingredients

• 1 medium onion, chopped
• 1 cup diced carrots
• 1 cup diced celery
• 4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• Salt, to taste
• Pepper, to taste
• 1 pound frozen pre-cooked meatballs
• 1 cup acini di pepe pasta, dry
• 2 cups baby spinach, chopped
• Grated Parmesan cheese, for topping

Instructions

1. Step 1: Place the chopped onion, carrots, celery, and minced garlic into a 6-quart slow cooker. Pour in the chicken broth and stir in the Italian seasoning, dried parsley, dried oregano, salt, and pepper.
2. Step 2: Cover and cook on high for 4 hours or on low for 8 hours to allow the flavors to meld together.
3. Step 3: Add the frozen meatballs to the slow cooker and cook for an additional 20 minutes.
4. Step 4: While the meatballs cook, prepare the acini di pepe pasta according to package instructions, typically boiling until tender, about 10 minutes.
5. Step 5: Stir the cooked pasta and chopped baby spinach into the soup to let the spinach wilt.
6. Step 6: Serve the soup hot, topped with grated Parmesan cheese for added flavor.

Tips & Variations

• For a lighter version, use turkey meatballs or make your own with lean ground turkey or chicken.
• Substitute acini di pepe with other small pasta shapes like orzo or ditalini if unavailable.
• Add a splash of lemon juice before serving to brighten the flavors.
• Include chopped kale instead of spinach for a heartier green option.
• If you prefer not to boil pasta separately, add it to the soup in the last 10 minutes of cooking, but check for desired tenderness.

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 hot. If the soup thickens upon resting, add a little extra broth or water when reheating to loosen it up. The pasta may absorb broth over time, so it’s best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen pre-cooked ones?

Yes, fresh meatballs can be used. Just make sure they are cooked through before adding to the slow cooker, or increase the cooking time accordingly to ensure they are fully cooked in the soup.

Is it necessary to cook the pasta separately?

Cooking the pasta separately helps prevent it from becoming mushy in the slow cooker. However, you can add it directly to the soup in the final 10 minutes of cooking if you prefer a one-pot method, but monitor for doneness closely.

Slow-Cooker Italian Wedding Soup Recipe

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5 from 69 reviews

This Slow-Cooker Italian Wedding Soup is a comforting and hearty dish featuring tender meatballs, fresh vegetables, and delicate acini di pepe pasta simmered in a flavorful broth. Perfect for an easy, hands-off meal that delivers classic Italian flavors with minimal effort.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, chopped
• 1 cup diced carrots
• 1 cup diced celery
• 4 cloves garlic, minced
• 2 cups baby spinach, chopped

Broth and Seasonings

• 8 cups low-sodium chicken broth
• 1 1/2 teaspoons Italian seasoning
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• Salt, to taste
• Pepper, to taste

Protein & Pasta

• 1 pound frozen pre-cooked meatballs
• 1 cup acini di pepe pasta, dry

Topping

• Grated Parmesan cheese, for topping

Instructions

1. Combine ingredients: Place the chopped onion, carrots, celery, and minced garlic into a 6-quart slow cooker. Pour in the chicken broth and stir in the Italian seasoning, dried parsley, dried oregano, salt, and pepper to combine all flavors evenly.
2. Cook base: Cover the slow cooker and cook on high for 4 hours or on low for 8 hours. This slow simmer allows the vegetables and seasonings to meld and develop a rich broth.
3. Add meatballs: After the base has cooked, add the frozen pre-cooked meatballs to the slow cooker and cook for an additional 20 minutes, ensuring that the meatballs are heated through.
4. Cook pasta: While the meatballs are cooking, prepare the acini di pepe pasta separately by boiling it in salted water until tender, approximately 10 minutes. Drain well.
5. Combine pasta and greens: Stir the cooked acini di pepe pasta and chopped baby spinach into the slow cooker. The spinach will wilt nicely in the hot soup, adding fresh color and nutrients.
6. Serve: Ladle the soup into bowls and top each serving with grated Parmesan cheese for a savory finish. Serve hot and enjoy your comforting Italian wedding soup.

Notes

• You can substitute frozen meatballs with freshly made ones if preferred, but adjust cooking time accordingly to ensure they are fully cooked.
• Acini di pepe pasta is traditional in this soup, but small pastas like orzo or tiny shells work well as substitutes.
• For a lower sodium version, be sure to use low-sodium chicken broth and adjust the added salt carefully.
• If you want to add more vegetables, consider including chopped zucchini or kale for extra nutrition.
• This soup keeps well in the fridge for 3-4 days and can be frozen for up to 2 months.

Keywords: Italian wedding soup, slow cooker soup, meatball soup, comfort food, easy dinner, slow cooker recipes